Ingredients Cauliflower, Chickpeas, Garlic, Parsley, Red onion, Cayenne, Paprika, Salt, Pepper. Dressing: Mango, Lemon Juice, Olive oil, water Roasted Cauliflower & onions Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet.
Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper. Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
Mango dressing While the cauliflower and onions are roasting, make the lemon mango dressing. Add the mango, water, lemon juice, garlic, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
Toasted Chickpeas Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat. I tend to add some grilled vegan halloumi 😋.
Toasted Chickpeas
Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat. I tend to add some grilled vegan halloumi 😋.
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
Build your salad To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon mango dressing over top, and toss to combine. Serve warm or cold with your favorite drink! Mine is a sorrel courtesy of RJ.
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