Curtis Stone’s roasted cauliflower salad with chickpeas

STEP 1

Preheat grill on high. Line a large heavy-rimmed baking tray with foil and toss the chillies and garlic with 1 tbs oil. Cook under the grill, turning the chillies and garlic halfway through cooking, for 15 mins or until the chillies are charred all over and garlic skins are blackened. Transfer to a bowl. Cover and set aside for 10 mins to cool.

STEP 2

Peel the garlic, discarding the skins. Peel and seed the chillies. Tear 2 chillies into strips and reserve. Finely chop the garlic and remaining chilli until a paste forms. Place the sour cream in a bowl. Add the chilli mixture, coriander and 2 tbs water. Stir to combine. Season with salt. Cover and place in the fridge to chill until ready to serve.

STEP 3

Preheat oven to 230°C (210°C fan-forced). Remove and discard foil from the baking tray. Place baking tray in the oven for 5 mins to preheat. 

STEP 4

In a large bowl, combine the cumin, paprika, 1/4 cup (60ml) oil, 1 1/2 tsp salt and 1/2 tsp pepper. Add cauliflower and chickpeas and toss to coat. Arrange the cauliflower mixture in a single layer on the hot baking tray. Roast for 15 mins. Toss and roast for a further 10-15 mins or until the cauliflower is crisp-tender and the chickpeas are crisp.

STEP 5

In a small bowl, whisk the lime juice, mustard, honey and remaining oil. Season with salt and pepper.

STEP 6

Spread sour cream mixture over a serving platter. Sprinkle with cabbage and onion. Top with the cauliflower, chickpeas and reserved chilli strips. Drizzle with the lime juice mixture. Sprinkle with fetta and radish to serve.