Made with poblano chillies and chickpeas, this roasted cauliflower salad packs a punch. Try out this spicy side dish at your next dinner party.
Serves44
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
3 poblano chillies
2 garlic cloves, unpeeled
2/3 cup (160ml) olive oil, divided
1/2 cup (120g) sour cream
2 tbs finely chopped coriander
1 tsp ground cumin
1 tsp ground paprika
1 cauliflower (about 900g), cut into large florets
400g can chickpeas, rinsed, drained
1/4 cup (60ml) lime juice
1 tsp Dijon mustard
1 tsp honey
2 cups (160g) shredded green cabbage
1/4 red onion, very thinly sliced
100g Danish-style fetta, crumbled
2 radishes, finely shaved
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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, ¼ cup (60ml) oil, 1½ tsp salt and ½ 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.
Roasted cauliflower salad with poblano chillies and chickpeas
Serves44
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
3 poblano chillies
2 garlic cloves, unpeeled
2/3 cup (160ml) olive oil, divided
1/2 cup (120g) sour cream
2 tbs finely chopped coriander
1 tsp ground cumin
1 tsp ground paprika
1 cauliflower (about 900g), cut into large florets
400g can chickpeas, rinsed, drained
1/4 cup (60ml) lime juice
1 tsp Dijon mustard
1 tsp honey
2 cups (160g) shredded green cabbage
1/4 red onion, very thinly sliced
100g Danish-style fetta, crumbled
2 radishes, finely shaved
Description
Made with poblano chillies and chickpeas, this roasted cauliflower salad packs a punch. Try out this spicy side dish at your next dinner party.
Method
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, ¼ cup (60ml) oil, 1½ tsp salt and ½ 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.
