Esta receta de ensalada de coliflor especiada es una de las favoritas en casa para una cena ligera o como acompañamiento para un almuerzo con amigos y familiares.
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
40 minutes
This spiced cauliflower salad recipe is a favourite at home for a light dinner or as a side for a friends and family lunch.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 red onion, sliced 1 cm (0.4 inches) thick
- 2 tbsp (30 ml) olive oil
- salt and pepper, to taste
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tin chickpeas, drained and rinsed
- 1 tsp sumac
- 100g (3.5 oz) hazelnuts
- 300g (10.6 oz) baby spinach
- 1 tbsp (15 ml) balsamic vinegar
Directions
Preheat the oven to 220°C (430°F).
- Place the cauliflower and onion on a roasting tray, drizzle with oil, and season with salt, pepper, cumin, and coriander.
- Roast in the oven for 25-30 minutes or until golden brown and just cooked.
- While that is roasting, add the chickpeas and hazelnuts to a bowl, drizzle with oil, then season with salt, pepper, and sumac.
- Place them into the tray in the oven with the cauliflower for the last 10 minutes.
In a large bowl, add the spinach and the contents from the oven while they're still hot, dress with balsamic vinegar and toss. The heat from the cauliflower will wilt the spinach a little (note: if you’re not planning to eat the salad right away, let the tray from the oven cool completely before you mix it with the spinach). Enjoy!
