Warm Cauliflower Couscous Salad With Roasted Roots, Hazelnuts & Crispy Spiced Chickpeas

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.
Serves 4
Total Time
45 Minutes
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)
Step 1

Preheat the oven to 200°C (400°F).

Step 2

Spread the chickpeas onto a small baking tray and drizzle with a little of the coconut oil.

Step 3

Combine the cumin, turmeric, coriander and salt in a small bowl.

Step 4

Scatter the spice mix over the chickpeas and toss to coat.

Step 5

Roast, shaking the tray occasionally, for 15 minutes, or until crisp and golden.

Step 6

Place the sweet potato, parsnip and beetroot on a large baking tray.

Step 7

Drizzle with coconut oil and toss to coat.

Step 8

Roast for 20 minutes, or until tender and golden brown.

Step 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.

Step 10

Set aside to cool slightly.

Step 11

Wrap the hazelnuts up in a clean piece of kitchen paper and rub together to remove the skins.

Step 12

Coarsely chop the nuts.

Step 13

Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.

Step 14

Heat 1 tbsp of the olive oil in a large frying pan over medium heat.

Step 15

Cook the cauliflower, stirring frequently, for 3–4 minutes, until just tender.

Step 16

Transfer to a large bowl. Add the chickpeas, roasted root vegetables, hazelnuts and coriander and toss to combine.

Step 17

Mix the remaining olive oil, lemon juice and garlic together in a small bowl. Pour over the cauliflower couscous and toss to coat.

Step 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).

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