Roasted Cauliflower, Chickpeas, Currants with Lemon Dressing and Dill Salad

This delicious Roasted Cauliflower Salad was served during our latest photoshoot for Autumn / Winter and is the perfect dish to keep you feeling fuelled for the season.

It's also the perfect way for incorporating salads into the coldest months of the year and finding you solutions to enjoy healthy, and absolutely mouthwatering, easy to make meals which don't take you ages.

We hope you enjoy this flavoursome family favourite, make sure to tell us what you think after making this at home...
  • 1 Medium Head Cauliflower
  • 2 Cloves Garlic Chopped Fine
  • 1 Can Chickpeas
  • 75g Currants marinated in 2 TBSP Red Wine Vinegar
  • 1/4 Cup EVO Oil
  • 1 Table spoon Maldan Salt
  • 6 twinds of grounded black pepper
  • 2 Table spoon of chopped fresh dill
  • 1 Lemon ( Zest + Juice )

1. Preheat Oven 210c.
2. Make florets from the cauliflower and place in a large bowl with olive oil. garlic, lemon zest, salt and pepper and chickpeas.
3. Place cauliflower on a parchment lined oven sheet.
4. Cook for 25 minutes.

5. Put the Cauliflower back into a large bowl and add the currants, lemon juice and dill.
6. Season to taste.
7. Place beautifully onto a large serving plate and enjoy with a drizzle of EVO Oil and add more drill to garnish as needed.
8. Enjoy!

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