Spice Roasted Cauliflower Salad with Crispy Chickpeas
- 1 head cauliflower
- 100 g softened butter
- 2 tsps chilli flakes
- 1 tsp sumac
- 1 tsp ground allspice
- 2 tsp ground cumin
- 1 tsp ground coriander
- 200 g cooked chickpeas
- 2 tbsps chopped parsley
- 2 tbsps chopped coriander
- 1 tbsp chopped mint
- 1 pc red onion, finely chopped
- To Taste salt and pepper
For the dressing
- 100 g good quality feta cheese
- 100 g greek yoghurt
- 1 pc lemon, juice only
- Cold water
- For the roasted cauliflower and chickpeas, trim the leaves from the cauliflower and cut into 4 pieces from the root, being careful not to cut right the way through. Pull the pieces apart. Place the cauliflower pieces on a perforated steam tray and steam in a Miele Steamer at 100°C for 4 minutes. If you don’t have a steam oven, simmer in a pan with salted water for 4 minutes, refreshing them in cold water immediately after.
- Meanwhile, preheat a Miele Oven on Fan Plus, 200°C. Combine the softened butter with the spices and mix well. Place the chickpeas on a Universal Baking Tray followed by the par-steamed cauliflower pieces. Rub the majority of the spiced butter on to the cauliflower and then dot the remaining butter over the chickpeas. Put the tray in the preheated oven and cook for 35 minutes until the cauliflower and the chickpeas are roasted and crispy.
- For the dressing, whisk the feta cheese and Greek yoghurt together until smooth. Add the lemon juice and enough water to make a pourable dressing.
- To serve, lift off the cauliflower pieces and in a bowl, combine the roasted chickpeas, herbs and chopped red onion. Season to taste with salt and pepper. Divide the chickpea mixture equally between 4 plates and sit a piece of cauliflower on top of each. Finish by pouring over some of the dressing.
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