Warm Cauliflower Couscous Salad With Roasted Roots, Hazelnuts & Crispy Spiced Chickpeas | sheerluxe.com
Cauliflower makes a great base in place of grains. Even better, according to traditional Chinese medicine, root veggies are very balancing for your chi (aka vital energy), especially in cooler weather.
Favourites 17
Total Time: 45 Minutes
Serves 4

Ingredients:

  • 1 x 400g can of chickpeas, drained and rinsed
  • 2 tbsp of coconut oil, warmed
  • 1 tsp of ground cumin
  • ½ tsp of ground turmeric
  • ½ tsp of ground coriander
  • ¼ tsp of Himalayan salt
  • 1 sweet potato, peeled and cut into 2 cm chunks
  • 1 parsnip, peeled and cut into 2 cm chunks
  • 1 beetroot, peeled and cut into 2 cm chunks
  • 40g of hazelnuts
  • 1 cauliflower, trimmed and broken into chunks
  • 80 ml of extra-virgin olive oil
  • 2 large handfuls of coriander, chopped
  • Juice of 1 lemon
  • 2 cloves of garlic, finely chopped
  • Himalayan salt, to taste
  • Micro herbs, to garnish (optional)

Method:

  1. Preheat the oven to 200°C (400°F).
  2. Spread the chickpeas onto a small baking tray and drizzle with a little of the coconut oil.
  3. Combine the cumin, turmeric, coriander and salt in a small bowl.
  4. Scatter the spice mix over the chickpeas and toss to coat.
  5. Roast, shaking the tray occasionally, for 15 minutes, or until crisp and golden.
  6. Place the sweet potato, parsnip and beetroot on a large baking tray.
  7. Drizzle with coconut oil and toss to coat.
  8. Roast for 20 minutes, or until tender and golden brown.
  9. Roast the hazelnuts on a separate baking tray for 5–7 minutes, until the skins begin to peel away and the nut is golden.
  10. Set aside to cool slightly.
  11. Wrap the hazelnuts up in a clean piece of kitchen paper and rub together to remove the skins.
  12. Coarsely chop the nuts.
  13. Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.
  14. Heat 1 tbsp of the olive oil in a large frying pan over medium heat.
  15. Cook the cauliflower, stirring frequently, for 3–4 minutes, until just tender.
  16. Transfer to a large bowl. Add the chickpeas, roasted root vegetables, hazelnuts and coriander and toss to combine.
  17. Mix the remaining olive oil, lemon juice and garlic together in a small bowl. Pour over the cauliflower couscous and toss to coat.
  18. Season with salt. Garnish with micro herbs, if desired.

Recipe courtesy of The Beauty Chef by Carla Oates. Order it here. 

Extracted from The Beauty Chef by Carla Oates (Hardie Grant, £14.99).
 

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.