Warm Cauliflower Salad with Golden Beets, Goji and Hummunaise

Warm Cauliflower Salad with Golden Beets, Goji and Hummunaise

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 26, 2019.

Ingredients

Salad

  • 1 pack baby golden beetroot
  • 1 can chickpeas
  • 2 tsp vinegar
  • 1/2 pack cauli pearls
  • 1 pack Middle Eastern blend
  • 1/2 pack baby spinach
  • 1 pack date and mustard dressing

Hummunaise

  • 1 pack hummus
  • 2 Tbsp mayonnaise
  • 1 tsp water

To Serve

  • 1 pack chopped walnuts
  • 1 pack goji berries
  • 1/2 bunch mint

Steps

  1. Prep veggies Preheat oven to 220°C. Quarter baby beetroot and trim tops. Drain and rinse chickpeas.
  2. Roast veggies Toss baby beetroot, chickpeas and 2 tsp vinegar on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until beetroot is tender and chickpeas are crispy and golden.
  3. Roast cauli Toss cauliflower on another lined oven tray with Middle Eastern blend and a drizzle of oil. Season and roast (on rack below beetroot) for about 10 minutes, until just tender. Swap trays halfway through cook time.
  4. Prep hummunaise While vegetables cook, prepare hummunaise. Place hummus, mayonnaise and water in a small bowl and mix until smooth. Season and set aside.
  5. Toast walnuts Heat a dry fry-pan on medium heat. Toast walnuts for 3-4 minutes, stirring often, until golden. When vegetables have finished cooking, transfer to a large bowl. Add spinach and date and mustard dressing, season and toss well until combined.
  6. Serve warm cauliflower salad with a drizzle of hummunaise, sprinkle over walnuts and goji berries. Pick mint leaves and use to garnish salad.

Nutritional Information

Energy 2404 kj
575 kcal
Protein 20.4g
Carbohydrate 51.4g
Fat 31.4g