Salty chickpeas sing with sweet roasted cauliflower in this hearty vegetarian dish. 

Recipe and photo: Extract from The Homemade Table

This is a warm layered salad with a base of creamy, tart yoghurt, topped with sweet roasted cauliflower and salty chickpeas, and extra flavour and texture from fresh herbs and sliced almonds. It makes a wonderful centrepiece to the dinner table, served alongside pan-fried fish or slow-cooked lamb.

Serves: 4–6 as a side

INGREDIENTS

1 whole cauliflower (about 800g)
2 tbsp olive oil
1 tsp ground cumin
½ tsp turmeric powder
½ tsp salt
cracked pepper
400g can chickpeas or 1½ cups homecooked, well drained
handful of chopped mint and/or parsley
3 tbsp sliced almonds, toasted

Zesty Yoghurt Dressing:
½ cup (125ml) natural unsweetened yoghurt
zest and juice of ½ lemon (1–2 tbsp juice)
1–2 garlic cloves, finely chopped (optional)
1 tbsp olive oil
pinch of salt

METHOD

Preheat the oven to 190°C (fan 170°C).

Chop the cauliflower into bite-sized florets and place on a large baking tray. Add the olive oil, spices and seasoning, and mix well to combine. Spread out the cauliflower in a single layer so that it cooks evenly and roast for 10 minutes. Remove the tray from the oven, add the chickpeas, and use a metal spatula to flip and muddle with the cauliflower.

Roast for a further 10–15 minutes until nicely golden around the edges and the cauliflower is just tender – don’t overcook, or the cauliflower will be mushy. Cool a little.

Combine the dressing ingredients in the base of a large salad bowl. Spoon over the warm cauliflower and chickpeas. Scatter with herbs and toasted almonds and serve. Toss to gently combine at the table.

This salad can be made a few hours ahead of time and kept covered at room temperature until ready to serve (although it will no longer be a warm salad).

---

Recipes extracted from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by Potton & Burton, RRP: $59.99. Photography by Nicola Galloway.