Recipe: Cosset's Spiced Cauliflower Salad

Cosset Cafe's more-ish chickpea and cauliflower salad will brighten up a winter lunch. Photo / Kellie Gray

This mid-winter salad, put together by Cosset Cafe head cook Sophie Lewis, puts a new spin on roast vegetables. Spiced cauliflower, sweet onion and fresh-cooked chickpeas make for a decidedly more-ish lunch or light dinner.

For more ideas, pay a visit to the cafe - in Auckland's Mt Albert - or check out the team's recipes for Spiced Carrot and Coconut Soup and Coconut Lime Loaf.

All food recipes at Cosset Cafe are free of animal products.

Prepare the chickpeas

1. Soak one cup of dried chickpeas in plenty of cold water and 1/2 tsp baking soda for four to six hours.

2. Once soaked, boil chickpeas in fresh water until tender.

3. Remove chickpeas from heat and add one teaspoon of salt to the pot. Let it rest for 10 minutes then drain.

Make the rest

1. Prepare the following ingredients...

• 1/2 a medium cauliflower, cut in florets
• 1 medium onion cut in quarters
• 1 tsp curry powder
• 1/2 tsp cumin powder
• 1/2 tsp fresh or dried ground turmeric
• a pinch of chilli flakes
• a good pinch of fine sea salt

2. Combine the above ingredients in a roasting dish along with a drizzle of olive oil and the juice of half a lemon.

3. Roast in a hot oven (200 degrees Celsius) until golden (about 20 - 30 minutes).

Mix and serve

1. Once cooled, mix together the roasted ingredients with the chickpeas.

2. Add 1/2 a cup of chopped parsley, 1 tablespoon good olive oil and the juice from the other half of the lemon.

3. Garnish with seasonal fresh herbs and/or salad greens.

Get more details on Cosset's page on Facebook and drop by their cafe at 1087 New North Road, Mt Albert. To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.