Warm Cauliflower Salad with Golden Beets, Goji and Hummanaise

Warm Cauliflower Salad with Golden Beets, Goji and Hummanaise

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 22, 2018.
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Save any leftovers for a tasty and super easy lunch the next day!

Ingredients

Warm Cauliflower Salad

  • 250g baby golden beetroot
  • 400g chickpeas
  • 2 tsp vinegar (e.g. red wine, white wine, cider)
  • ½ cauliflower
  • 2 tsp Middle Eastern blend
  • 50g baby spinach
  • 40g veggie date and mustard dressing

Hummanaise

  • 50g veggie hummus
  • 2-3 Tbsp mayonnaise
  • 1 tsp water

To Serve

  • 25g chopped walnuts
  • 25g goji berries
  • 2 Tbsp mint leaves

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut cauliflower into small florets. Trim tops and quarter baby beetroot. Drain and rinse chickpeas.
  2. Toss baby beetroot, chickpeas and vinegar on prepared tray with a drizzle of olive oil. Season and roast for about 25 minutes, until beetroot is tender and chickpeas are crispy and golden. Toss cauliflower florets on second prepared tray with
  3. Middle Eastern blend and a drizzle of olive oil. Season and roast (on rack below beetroot) for about 20 minutes, until just tender. Swap trays halfway through cook time.
  4. While vegetables cook, prepare hummanaise. Place hummus, mayonnaise and water in a small bowl and mix until smooth. Season and set aside.

Nutritional Information

Energy 1985 kj
474 kcal
Protein 17.9g
Carbohydrate 43.2g
Fat 24.8g