Spice Roasted Cauliflower with Creamy Honey Herb Salad
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Easy
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45 mins
This hearty salad or side dish is brimming with exciting flavour and texture. Tender spice charred cauliflower florets are tossed with crunchy honey roasted chickpeas and fresh herbs to rest on a bed of creamy honey yoghurt.
Make double, you won’t regret it!
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Skill Level
Easy
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Prep Time
20 mins
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Cooking Time
25-30 mins
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Servings
4-6
Ingredients
Cauliflower Salad
- 1 large cauliflower (900g), trimmed and cut into florets
- 400g can chickpeas, rinsed, drained
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ¼ cup extra virgin olive oil
- 1 ½ tbsp Capilano Pure Honey
- 2 tbsp pine nuts
- 2 cups coriander leaves
- 1 cup mint
- 1 cup parsley
- 1 tbsp black sesame seeds, toasted
- Lime wedges, to serve
Honey Yoghurt Dressing
- 1/2 cup Greek yoghurt
- ¼ cup Extra virgin olive oil
- ¼ cup Capilano Pure Honey
- 2 tbsp seeded mustard
- 3 tbsp lemon juice
- 1 garlic clove, crushed
- Sea salt and black pepper, to taste
- Preheat oven to 200°C (fan-forced), line a baking tray with baking paper.
- In a small bowl combine olive oil, honey, coriander, cumin and paprika and whisk to combine.
- Place cauliflower and chickpeas in a large bowl and add the olive oil spice mixture. Toss to combine, then transfer to a lined baking sheet and season with salt and pepper. Bake for 25-30 minutes until the cauliflower is starting to char, then remove and set aside to cool.
- While cauliflower cools, toast pine nuts in oven until golden (3-4 minutes).
- In a measuring jug combine all ingredients for honey yoghurt dressing and whisk until blended. Season with salt and pepper to taste.
- To serve, dollop honey yoghurt dressing onto a large serving dish and arrange roasted cauliflower around dressing. Scatter with the herbs, pine nuts and black sesame seeds and serve with lime wedges.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yoghurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Preheat oven to 200°C (fan-forced), line a baking tray with baking paper.
- In a small bowl combine olive oil, honey, coriander, cumin and paprika and whisk to combine.
- Place cauliflower and chickpeas in a large bowl and add the olive oil spice mixture. Toss to combine, then transfer to a lined baking sheet and season with salt and pepper. Bake for 25-30 minutes until the cauliflower is starting to char, then remove and set aside to cool.
- While cauliflower cools, toast pine nuts in oven until golden (3-4 minutes).
- In a measuring jug combine all ingredients for honey yoghurt dressing and whisk until blended. Season with salt and pepper to taste.
- To serve, dollop honey yoghurt dressing onto a large serving dish and arrange roasted cauliflower around dressing. Scatter with the herbs, pine nuts and black sesame seeds and serve with lime wedges.
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