Coronation Cauliflower and Chickpeas
, 4 servings
A roasted cauliflower and chickpea salad in a creamy curried yogurt dressing, with apricots, celery and toasted almonds.
| prepHeat oven to 425°F / 220°C | |||||
| 3-4 tsp curry powder (to taste) | Stir curry oil | Toss, season with salt & pepper | Roast 425°F / 220°C, 25-30 min | Toss with yogurt, chutney, veg, lemon, onion | Top with almonds, serve |
| 1 tsp garlic powder, or 1 small garlic clove, grated | |||||
| 60 ml extra-virgin olive oil | |||||
| 1 small head cauliflower (about 680 g), cut into small florets | |||||
| 2 (15-oz / 425 g) cans chickpeas, rinsed | |||||
| 1 1/2 tsp sea salt, plus more to season | |||||
| black pepper, generous amount | |||||
| 1/2 small red onion, finely diced | Soak onion 10 min, drain | ||||
| water, to cover onion | |||||
| 120 g coconut or whole-milk Greek yogurt | |||||
| 2 tbsp mango chutney (optional) | |||||
| 2 celery stalks, finely diced | |||||
| 12 dried apricots, finely chopped | |||||
| juice of 1/2 lemon | |||||
| handful of fresh cilantro leaves, roughly chopped | |||||
| 55 g toasted sliced almonds | |||||
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