Cauliflower Chickpea And Pesto Salad Food

CAULIFLOWER, CHICKPEA AND PESTO SALAD

Steps:

• Cut cauliflower into florets. Add them to the food processor and process until finely ground.
• Dice one tomato and slice another tomato for garnishing.
• In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
• Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
• Arrange the salad on a plate with tomato slices. Infuse love and serve!

SPICED CAULIFLOWER WITH CHICKPEAS, HERBS & PINE NUTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.
• Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

CAULIFLOWER AND CHICKPEA SALAD

Steps:

• Chop herbs and mix with garlic, spices and olive oil.
• Toss with cauliflower and chickpeas. Chill before serving.

SPICED WHOLE CAULIFLOWER & WARM CHICKPEA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
• Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
• Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
• Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

CHICKPEA PASTA WITH CAULIFLOWER BOLOGNESE

Steps:

• In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
• Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
• Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.

CHICKPEA AND CAULIFLOWER SALAD

Steps:

• On a rimmed baking sheet, toss chickpeas and capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees until chickpeas are golden brown, about 20 minutes. Whisk together 1/4 cup olive oil and red-wine vinegar. Toss together cauliflower; almonds; raisins; parsley; chickpea mixture; and dressing. Season.