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Indian spiced cauliflower and broccoli salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cool the fiery vegan salad with luscious mango chutney dressing.
Ingredients:
  • 1 head cauliflower, cut into florets
  • 2 heads broccoli, cut into florets
  • 400g can chickpeas, rinsed, drained
  • 36.40 gm olive oil
  • 2.00 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1 small red onion, thinly sliced
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • Lemon wedges, to serve
  • 40.00 gm mango chutney
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 200C and line a baking tray with parchment paper. In a large bowl, mix cauliflower, broccoli, chickpeas, oil, cumin, ground coriander, garam masala, and turmeric. Season with salt and pepper, toss well to combine. Spread the mixture evenly on the baking tray. Bake in the preheated oven for 20 minutes, turning the veggies occasionally, until the cauliflower is golden brown and tender. Let it cool slightly before serving.
  • Toast cumin seeds in a small saucepan over medium heat until aromatic. Remove from heat and transfer to a small bowl. Mix in mango chutney, lemon juice, olive oil, and season with salt and pepper.
  • Place the cauliflower mixture in a spacious bowl. Incorporate the onion, coriander, and mint leaves, gently mixing them together. Pour the mango dressing over the salad and toss everything together. Serve on individual plates and garnish with lemon wedges.

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