Roast Chickpea Cauliflower Bowl with Preserved Lemon and Mint
This roast chickpea and cauliflower bowl with preserved lemon and mint is a super simple vegan salad packed with exotic flavours.
Prep Time 30minutes
Cook Time 40minutes
Total Time 1day1hour10minutes
1.5225 grams cups dried chickpeas, soaked in water overnight.
1small to medium cauliflowercut in to florets and roughly chopped
1/2red onionfinely diced
2piecesof preserved lemonapproximate .25 lemon
1/4cup60ml lemon juice
1tablespoon20ml apple cider vinegar (or to taste)
1/2cup125ml good quality olive oil
1teaspoonrapadura or coconut sugaror any unprocessed sugar
a good pinch of sea salt
1teaspoon5ml ground cumin
Rinse and check the dried chickpeas, discarding any discoloured ones, and soak them overnight.
Drain and rinse the chickpeas before putting them in a pot covered with water two inches higher than the chickpeas.
Add a good pinch of salt and bring the water to the boil before reducing the heat to a simmer and cooking for around 1.25 hours. Test the chickpeas, they should be soft enough to eat but still have bite.
Preheat the oven to 190 degrees C.
Drain the cooked chickpeas and pat with an absorbent towel to remove some water.
Combine the chickpeas and the chopped cauliflower in a large roasting pan, drizzle with olive oil and season well with sea salt.
Roast in the oven for 30-40 minutes or until the cauliflower is beginning to caramelise. Remove from the oven.
In a bowl, whisk together the lemon juice, apple cider vinegar, garlic, ground cumin, sumac and sea salt. Continue whisking while adding the olive oil in a stream.
Finely chop one piece of preserved lemon and add to the dressing. Taste and adjust seasoning if needed.
Combine the roast chickpeas, cauliflower, onion and mint in a large bowl. Before serving, dress with the vinaigrette. Finely chop the other piece of preserved lemon and sprinkle over the top to serve.
You can use canned chickpeas for this recipe but you will need to drain and dry well before roasting.