The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This autumnal cauliflower salad hits all the right notes.
Roasted cauliflower salad with chickpeas and dates
The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This salad hits all the right notes.
- 15 mins preparation
- 40 mins cooking
- Serves 4
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Ingredients
- ½ small cauliflower (about 500gm), cut into florets
- 2 tbsp olive oil
- 1 tsp fennel seeds, coarsely crushed
- 1 tsp coriander seeds, coarsely crushed
- ½ tsp cayenne pepper
- 200 gm labne, to serve
- 400 gm canned chickpeas, drained
- ½ small fennel bulb, thinly sliced, fronds reserved
- 4 medjool dates, thinly sliced
- 1 golden shallot, thinly sliced
- ½ preserved lemon rind, finely chopped
- Handful of mint and coriander (optional), coarsely chopped
- Extra-virgin olive oil, for drizzling
- Juice of 1 lemon (or to taste)
Method
- 1Preheat oven to 200°C. Add cauliflower to a roasting pan, drizzle with oil, scatter with fennel seeds, coriander seeds and cayenne, season to taste and roast, turning once, until golden (30-40 minutes).
- 2Spread labne on a plate and top with cauliflower. Combine chickpeas, fennel, date, shallot, lemon rind and herbs in a bowl, dress with olive oil and lemon juice, season to taste and scatter with fennel fronds to serve.
