Indian Roasted Cauliflower Salad

This is really yummy and the kitchen smells amazing. I didn't put as many raisins in as it says but I should have because they were so good.

Serves 6

Ingredients:

4 tbsp olive oil

1 tsp curry powder

1 tsp chilli powder

1 tsp ground cumin

½ tsp turmeric powder

1 head cauliflower, cut into florets

400g canned chickpeas, drained, rinsed

½ tsp salt

½ tsp pepper

80g cashews, roasted

25g raisins

3 tbs coriander, leaves chopped

Method:

Preheat to oven to 200C/180C fan-forced, while lining a baking tray with baking paper. Mix the olive oil, curry, chilli, cumin and turmeric powder together in a large bowl.
Add in the cauliflower and chickpeas tossing with the spiced oil, season with salt and pepper before spreading the the mix onto the lined baking tray. Roast in the oven for 15-25 minutes, flipping the ingredients halfway through cooking.
Toss the roasted cauliflower and chickpeas with the cashews, raisins and chopped coriander together adding the salad to a bowl of baby spinach to eat warm or chilled.

Inspired by Woolies Recipes…