Grilled Cauliflower and Chickpea Salad
This salad combines grilled cauliflower with chickpeas, herbs, almonds, corn, and cranberries, which make it sweet and delicious! Coriander and mint add further depth of flavour.
Ingredients
Grilled cauliflower
- half cauliflower
- 2 cloves garlic
- 2 tbsp olive oil (tbsp=15ml)
Sautéed chickpeas
- 400 g tin of chickpeas
- 1 clove garlic
- 2 tsp cumin powder
- 1 tbsp olive oil (tbsp=15ml)
- 1/2 tsp salt
Boiled Corn
- 1 piece fresh corn (with the husk on)
- 2 tsp salt
- 1.5 litre water (enough water to cover the corn)
Other
- 50 g coriander (about 2 bunches) (a.k.a. cilantro, pak chee, chinese parsley)
- 25 g mint
- 40 g almond
- 50 g dried cranberries
- 50 g rocket (a.k.a arugula, roquette and rucola)
- 50 g baby spinach (a.k.a flat/smooth leaf spinach)
Dressing
- 1 lime (for the juice, squeezed approx. 3 tbsp) (tbsp=15ml)
- 2 tbsp maple syrup (tbsp=15ml)
- 2 tbsp olive oil (tbsp=15ml)
- 1 pinch salt
- 1 pinch black pepper
Instructions
To grill the cauliflower:
- Wash the cauliflower and cut it into small florets. Cut the cauliflower core into 1 cm cubes as well.
- Spread the cauliflower florets out on a baking tray, ensuring they’re not overcrowded.
- Finely chop 3 cloves of garlic, and sprinkle 2 cloves’ worth over the cauliflower (reserve the remaining chopped garlic for later when you sauté the chickpeas).
- Drizzle 2 tablespoons of olive oil over the cauliflower, ensuring even coverage.
- Toss gently to coat.
- Grill the cauliflower at 200°C for 10-12 minutes until charred.
- Transfer to a large bowl, along with any garlic and oil.
To boil the corn:
- Peel off just one or two of the outside layers of the corn husk leaves—not all of them—and wash the corn.
- Cut both ends of the corn to fit into your pot.(Note: the photo shows two pieces of corn but you only need one piece for this recipe.)
- Leave the corn in its husk to boil in water.Tip: you want enough water to cover the corn.Tip: When boiling corn, always boil it while leaving one or two layers of the corn husk leaves on. That way you’ll retain more water and flavour within the corn.Tip: Best always to put the corn in from the start, and bring it to the boil, rather than putting it in only after the water has boiled. That way you’ll be able to bring out the sweetness of the corn.
- Put the lid on and leave on high heat to boil.
- After it comes to the boil, leave it boiling for 3 minutes.
- After 3 minutes boiling, take it off the heat, and discard the boiled water.
- Then wash under cold tap water to cool the corn while removing the corn husks.
- Add 2 tsp salt in cold water and soak in brine for 4-5 minutes.
To sauté the chickpeas:
- Sauté the remaining finely chopped garlic (prepared earlier in step 3.) with the 2 tsps cumin powder in a pan together with 1 tbsp olive oil.
- When the garlic and cumin start to release their beautiful aroma, add the chickpeas and 1/2 tsp salt, and sauté for 2 minutes.
- Add the chickpeas into the cauliflower bowl.
To take the corn kernels off the core:
- Drain the corn, slice in half, and remove a row of kernels by cutting with a knife lengthwise parallel to the kernels of corn, and then move the knife blade in and up at an angle, prying the row out.
- Take the rest of the corn kernels off by shifting them sideways with your thumb.
- Add the corn kernels into the bowl.
To cut the herbs and almonds:
- Chop mint and coriander.
- Chop almonds.
- Add the chopped mint, coriander, almonds and dried cranberries into the bowl.
To make the dressing and mix the salad:
- Place approximately 3 tablespoons of one squeezed lime, 2 tablespoons of olive oil, and 2 tablespoons of maple syrup in a small bowl and mix well with a light sprinkling of salt and pepper to taste.
- Add rocket and baby spinach.Tip: add and mix the rocket and spinach only just before eating. Otherwise, the salt in the dressing will cause the leaves to release their water and then wilt.
- Drizzle the dressing over the salad.
- Toss well and serve.
