If you have been following me for a while you know how much I love cauliflower, especially when is roasted. It’s possibly one of my favourite vegetables and what I love the most is that is so versatile and great for heart warming, filling dinners. Although I am not the biggest fan of raw kale it works really well in this recipe as it gets much softer when massaged with the dressing. I love how the roasted chickpeas add so much texture and crunch.
For the kale:
3 cups of destemmed and roughly chopped kale of your choice (I have used curly kale)
For the roasted chickpeas
½ can of chickpeas drained and rinsed
a glug of olive oil
1 tablespoon of Love Raw Immunity Boost blend
1 teaspoon of cumin powder
½ teaspoon of curry powder
½ teaspoon of smoked paprika
½ teaspoon of sea salt
Pinch of black pepper
For the cauliflower
½ head of a large cauliflower broke down into florets
A glug of olive oil
1 tablespoon of Love Raw Immunity blend
½ teaspoon of salt
Pinch of black pepper
For the dressing:
3 tablespoons of runny tahini
1 clove of garlic crushed
The juice of ½ lemon
1 teaspoon of miso paste
About 2-3 tablespoons of water to thin it out (use less or more depending on the consistency you like)
Preheat the oven at 180 degrees Celsius.
Start by making the dressing: place all the ingredients into a bowl and with a whisk mix everything together adjusting with water until you reach the desired consistency.
Reserve about 1-2 tablespoon of the dressing for drizzling and pour the rest over the kale and with your hands massaged it for few minutes until the leaves start to wilt slightly.
Cover the bowl and leave the kale salad onto one side while you are preparing the rest.
With a towel pat dry the drained chickpeas and place them on a baking tray covered with parchment paper. Add the glug of olive oil and all the spices, give the tray a good toss so all the chickpeas get evenly coated in the oil and spices. Place the tray in the oven and bake them for 30 minutes until the chickpeas turn really crispy and crunchy.
Place the cauliflowers florets into a baking tray, toss them with the oil and all the spices. Use your hands to rub the spices onto the cauliflower. Place the cauliflower in the oven and cook it for 25 minutes until the edges start turning golden brown.
To serve the salad: place the kale in a large salad bowl, add the cauliflower florets and the crunchy chickpeas. Drizzle with the extra dressing and enjoy!
This is salad is also great to be enjoyed the next day so store any leftover in an airtight container in the fridge.