Tandoori Spiced Roast Cauliflower Salad with Chickpeas
Featuring crispy cauliflower, chickpeas, mixed seeds and a kick of ghost chilli sauce, this salad is a vibrant mix of spice and freshness.
Ingredients
For the cauliflower:
1 whole cauliflower, cut into florets
2 tablespoons Sarah Todd tandoori spice mix
2 tablespoons olive oil
1 can chickpeas drained
1/4 cup mixed seeds of your choice
For the raita:
1 cup Greek yoghurt
1/2 cup grated cucumber
1/2 teaspoon ground cumin
1/2 teaspoon salt
To finish the cauliflower:
1 small red onion, finely sliced, soaked in 2 tablespoons red wine vinegar
1/2 cup raisins
2 handfuls baby spinach
1 teaspoon Hot Toddy Ghost Chilli sauce
Pinch salt
Instructions
- Toss roast cauliflower ingredients in an oven dish and roast at 180 degrees celsius for approximately 35 minutes, stirring occasionally until golden.
- Mix raita ingredients and set aside.
- Once cauliflower is ready, toss through the rest of the ingredients, top with raita and Hot Toddy Ghost Chilli and serve immediately.