HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Chickpea & Cauliflower Salad
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Roasted Chickpea & Cauliflower Salad

Roasted Chickpea & Cauliflower Salad

with Yoghurt Dressing

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Do you think you know cauliflower? You should think again. Roasting cauliflower florets is the ultimate way to prepare this seasonal veg, you’ll be amazed at the flavour transformation as it turns roasty and toasty after time spent in the oven. Be prepared to never view cauliflower the same way.

Tags:Egg FreeNaturally Gluten-FreeHealthyUnder 30 MinutesVeggie
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ head

cauliflower

400 g

sweet potato

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

2 tsp

mild Moroccan Spice Blend

1 clove

garlic

1 tub

yoghurt

(ContainsMilk)

½

lime

½

rocket

Not included in your delivery

1 tbs

olive oil

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1620 kJ
Fat11 g
of which saturates2.2 g
Carbohydrate49.2 g
of which sugars21.1 g
Dietary Fibrenull g
Protein16.3 g
Cholesterol0 mg
Sodium196 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Bowl
Whisk
Mixing Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Line an oven tray with baking paper.

2

To prepare the ingredients, cut the cauliflower into small florets. Peel and cut the sweet potato into 1 cm cubes. Drain and rinse the chickpeas. Rinse the rocket and juice the lime.

3

Place the cauliflower, sweet potato, and chickpeas onto the prepared tray and toss in the olive oil and Moroccan spice mix. Season with salt and pepper. Place the unpeeled garlic clove on the tray too (you’ll use this for the dressing). Cook in the oven for 30 minutes or until the sweet potato is tender and the cauliflower is golden and slightly charred on the edges.

4

To make the dressing, stir together the yoghurt, honey, and lime juice in a small bowl. Squeeze the roasted garlic clove out of the skin and into the dressing. Use the back of a spoon to break up the garlic and whisk to combine well. Adjust the consistency of the dressing with a little warm water if you like.

5

In a large bowl combine the rocket, cauliflower, sweet potato, and chickpeas. Stir through half of the dressing.

6

To serve, divide the warm roasted chickpea and cauliflower salad between bowls and drizzle with the remaining dressing.