pipeline
3 years ago5,000+ Views
Roasted Cauliflower and Chickpea Salad with Saffron Dressing
INGREDIENTS 100 grams wild rice 2 cups water 1 whole cauliflower 1 can chickpeas, drained 1/3 cup olive oil 2 teaspoons ground ginger 2 teaspoons ground cumin 2 teaspoons ground cardamon 2 teaspoons ground coriander 2 teaspoons turmeric 1 teaspoon nutmeg 1 teaspoon chilli flakes Salt and pepper to taste 2 pinches saffron 2 tablespoons water 1/3 cup currants 1/3 cup red wine 2 pinches saffron 2 tablespoons water 3/4 cup Greek yoghurt Juice of half lemon (about 1 tablespoon) 1/2 teaspoon Dijon or other mild mustard 1/2 teaspoon honey 1/3 cup pine nuts 1 bunch flat-leaf parsley METHOD Cook wild rice in 2 cups water according to packet instructions. Preheat oven to 200 degrees Celsius. Remove stems and leaves from cauliflower and then slice into thick, 1cm-wide slices. Place cauliflower and chickpeas on a lined baking tray and then drizzle with oil. Sprinkle ginger, cumin, cardamon, coriander, turmeric, nutmeg. chilli flakes and salt and pepper to taste over the top and then massage the spices in with your clean hands until everything is evenly covered. Roast cauliflower and chickpeas for 20 minutes and then leave to cool. While the cauliflower is cooking, soak the currants in the red wine for 10 minutes and then strain to discard wine. Make dressing by soaking saffron in 2 tablespoons water for 10 minutes. Pour the saffron-infused water through a sieve into a small bowl, discarding the saffron. Mix this water with yoghurt, lemon, mustard and honey. Toast pine nuts by stirring them in a dry (no oil) pan for a few minutes until nicely brown but not burnt. To assemble, spoon wild rice onto one large serving platter and then top with half of the dressing. Arrange cauliflower, chickpeas and parsley on top and then spoon over the rest of the dressing before garnishing with currants and pine nuts. NOTES Gluten and meat free. Serves 2-3 as a main meal or 4-6 as an entree
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@BikeSnob add cheese to everything. its a good rule to live by.
3 years ago·Reply
The saffron dressing sounds glorious!
3 years ago·Reply
Could I substitute the currants with raisins? I have too many in my pantry haha
3 years ago·Reply
@nokcha I think that substitue would be fine! I'd even try adding in some craisins!
3 years ago·Reply
@pipeline Truth.
3 years ago·Reply
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