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Roasted Cauliflower Salad

Roasted Cauliflower Salad
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2


For the salad

  • 2 cups baby rocket (chopped)
  • 1 head cauliflower (bite size pieces)
  • 1 cup chickpeas (rinsed)
  • 1 tablespoon olive oil

For the dressing

  • ½ tbsp apple cider vinegar
  • ½ tsp black pepper
  • 1 tablespoon extra virgin olive oil
  • ½ tsp ground cumin
  • 1 tsp sea salt

For the topping

  • ¼ cup almonds slivered (toasted)
  • 2 dates (chopped into really small pieces)


  1. Preheat the oven to 220 C (430 F), and mix cauliflower and chickpeas with the oil for the salad in a bowl.
  2. Place the cauliflower bites and chickpeas on a baking tray covered with baking paper and bake for about 10-15 minutes until tender.
  3. Use a small bowl and combine the ingredients for the dressing.
  4. Salad can be eaten warm or cold, depending on that you wait to combine the dressing with the rest of the ingredients in a big bowl or mix it straight away.
  5. Adjust taste before serving, enjoy!

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