Recipe

Cauliflower salad

Name: Cauliflower salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cauliflower cut into florets; 400 g chickpeas tinned, drained and rinsed; 2 garlic clove(s) chopped; 3 tbsp olive oil; 1 tsp paprika smoked; ½ tsp cumin; salt to taste; pepper to taste; 1 bunch parsley chopped; 1 pomegranate seeds pomegranate; tahini sauce to serve

Fresh cauliflower salad – crunchy, light & full of vitamins. The perfect low-carb salad for any meal or as a healthy side dish.

Gluten-free

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Preparation: 10 min
Cooking: 40 min
Total: 50 min
Resting time: 35-40 min
Serves: 4 servings
Energy: 378 kcal / serving

Ingredients

1 serving

Amounts for 1 serving ·

¼cauliflower, cut into florets
100 gchickpeas, tinned, drained and rinsed
½garlic clove(s), chopped
¾ tbspolive oil
¼ tsppaprika, smoked
⅛ tspcumin
salt, to taste
pepper, to taste
¼ bunchparsley, chopped
¼pomegranate seeds, pomegranate
tahini sauce, to serve

Nutrition facts

for 1 serving · Serving 1

378 kcal

Protein: 15 g; 15 % of energy
Carbohydrates: 41 g; 40 % of energy
Fat: 21 g; 46 % of energy

of which sugars	11 g
Fibre	13 g

Instructions

Preheat the oven to 200°C.
In a large bowl, combine the cauliflower, chickpeas, garlic, olive oil, smoked paprika, cumin, salt and pepper.
Spread the ingredients on a baking tray lined with baking paper and bake for 25–30 minutes, until the cauliflower is golden brown and the chickpeas are crisp.
Arrange the cauliflower and chickpeas on a large plate and scatter the parsley and pomegranate seeds over the top.
Drizzle with tahini sauce if you like and enjoy the rich flavours and crunchy textures.