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Roasted cauliflower salad with poblano chillies and chickpeas recipe
Roasted cauliflower salad with poblano chillies and chickpeas recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vibrant salad featuring fresh, creamy, and smoky flavors, enhanced by a zesty dressing.
Ingredients:
  • 3 poblano chillies
  • 2 garlic cloves, unpeeled
  • 160ml olive oil
  • 120g sour cream
  • 40.00 ml finely chopped coriander
  • 2.50 gm ground cumin
  • 2.50 gm ground paprika
  • 1 large cauliflower (about 900g), cut into large florets
  • 400g can chickpeas, rinsed, drained
  • 60ml lime juice
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
  • 160g cabbage
  • 1/4 red onion, very thinly sliced
  • 100g Danish-style fetta, crumbled
  • 2 radishes, finely shaved
Instructions:
  • Preheat the grill to high. Place chillies and garlic on a foil-lined heavy-rimmed baking tray, drizzle with 1 tablespoon of oil, and grill for 15 minutes until the chillies are charred and garlic skins are blackened, turning halfway through. Transfer to a bowl, cover, and let cool for 10 minutes.
  • Peel the garlic, removing the skins. Peel and deseed the chillies. Tear 2 chillies into strips and set aside. Finely chop the garlic and remaining chilli until it forms a paste. Combine sour cream in a bowl with the chilli mixture, coriander, and 2 tablespoons of water. Season with salt, cover, and refrigerate until serving.
  • Preheat your oven to 230°C (210°C fan-forced) and place the empty baking tray inside for 5 minutes to heat up.
  • Combine cumin, paprika, oil, salt, and pepper in a large bowl. Add cauliflower and chickpeas, coat them well. Spread on a baking tray and roast for 15 mins. Toss and roast for 10-15 more mins until cauliflower is tender and chickpeas are crispy.
  • Whisk together lime juice, mustard, honey, and remaining oil in a small bowl. Season with salt and pepper to taste.
  • Spread a luscious sour cream mixture on a serving platter, then generously sprinkle with cabbage and onion. Layer on the cauliflower, chickpeas, and reserved chili strips. Drizzle with the zesty lime juice mixture and finish by sprinkling with creamy feta and refreshing radish before serving.

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