There’s a whole lot of nutty-ness going on here. And I love a salad that can be titled dinner. Really, there’s no need for more … a bowl of dhal perhaps … maybe some stuffed Indian bread.
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp chilli flakes
½ tsp tumeric
½ tsp ground ginger
½ tsp garam masala
1 cauliflower, chopped into small pieces
1 can chickpeas drained + rinsed
~ 1 Tbl coconut oil
½ cup coconut yoghurt
1 tsp wholegrain mustard
2 Tbl lemon juice
Baby spinach leaves
- Preheat oven to 200
- Mix spices together in a large bowl
- Add cauliflower, chickpeas + oil.
- Coat well
- Spread on roasting tray
- Season with salt + pepper
- Bake 20-30 minutes, stirring occasionally.
Combine coconut yoghurt, mustard and lemon juice for dressing.
Serve on a bed of baby spinach leaves and top with dressing.
You may also like:
This creamy delicious cauliflower soup