Warm Cauliflower Salad with Golden Beets, Goji and Hummanaise

Save any leftovers for a tasty and super easy lunch the next day!

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My Veggie Food Bag
Warm Cauliflower Salad with Golden Beets, Goji and Hummanaise

This dish will appear in My Veggie Food Bag on Sunday, April 22, 2018.

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
  • 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.
  • SERVES 2-3

Nutritional Information

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

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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