TURMERIC LEMON CAULIFLOWER CHICKPEA SALAD WITH CREAMY AIOLI DRESSING

Delicious turmeric, lemon, cauliflower chickpea salad. I topped the roasted cauliflower and chickpeas with a tangy aioli dressing, pomegranate, avocado and fresh herbs. It is both comforting and fresh and is a perfect party side dish. 

Ingredients :

1 Head of cauliflower

1 Can chickpeas (rinsed and drained)

1 Tbsp ground turmeric

1 Tbsp cumin seeds

1 Tbsp fennel seeds

1 Tbsp extra virgin olive oil

Juice of half a lemon

Salt and pepper to season

Cut cauliflower into florets. Place cauliflower on lined baking tray with the chickpeas. Pour over  oil, turmeric, lemon juice and cumin and fennel seeds. Toss cauliflower and chickpeas until all are coated evenly. Season with salt and pepper and  place in preheated oven 180C, for around 30mins. 

Dressing :

1/4 aioli or mayonnaise ( to keep it dairy free you can buy these vegan options at the supermarket! OR you can use plain coconut yoghurt).

Juice of half a lemon

Salt and pepper to season

Place all ingredients in a bowl and mix together. Leave in fridge before serving.

Topping :

Pomegranate seeds ( from one pomegranate )

1 avocado  cubed

handful of coriander chopped

Arrange cooked cauliflower and chickpeas on a platter, drizzle over dressing and sprinkle avocado, pomegranate and coriander.

Enjoy!