Cauliflower, Almond and Orange Salad with Chickpea-Carrot Dip

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 22, 2017.

The chickpea dip can be blended further to make a consistency like hummus!

Ingredients

½ head cauliflower
50g sliced almonds
1 tablespoon oil
1 tablespoon dukkah cumin mix
¼ teaspoon salt
½ punnet cherry tomatoes
½ sweet Palermo capsicum
¼ red onion
1 orange
3 tablespoons chopped parsley leaves and stalks (reserve a few leaves, to garnish)
3 tablespoons chopped mint leaves (reserve a few leaves, to garnish)

a medium pot of salted water to the boil.
Cook carrots and chickpeas in pot of boiling water for about 15 minutes, until soft. Reserve ¼ cup cooking liquid then drain. Mash well with all remaining chickpea-carrot dip ingredients, adding 1–3 tablespoons reserved cooking liquid, until desired consistency is reached. Season with salt and pepper.
While carrots and chickpeas are cooking, cut cauliflower into large florets and grate. Finely dice any small bits that are hard to grate. Set aside.
Heat a large, dry fry-pan on medium heat and toast almonds for 1–2 minutes, until light golden. Remove from pan and set aside.
In same pan used for almonds, heat oil on medium-high heat and cook cauliflower, dukkah and salt for 3-5 minutes, stirring regularly, until tender and starting to caramelise. Remove from pan and place into a large bowl to cool slightly.
Cut cherry tomatoes in half; thinly slice capsicum; finely dice onion; zest orange; remove skin from orange and cut flesh into segments or roughly dice. Toss all (including orange zest) in bowl with cauliflower, half the almonds, parsley and mint (reserving a few leaves to garnish).
Divide cauliflower, almond and orange salad between plates. Dollop over chickpea-carrot dip and crumble over feta. Garnish with remaining dukkah (if using), reserved almonds and reserved herbs.