Roasted cauliflower salad with chili and chickpeas

Step 1/4

• 900 g cauliflower
• 400 g canned chickpeas
• 1 tsp ground cumin
• 1 tsp smoked paprika powder
• 60 ml olive oil
• salt
• pepper
• 3 jalapeños
• 2 cloves garlic

• knife
• cutting board
• sieve
• large bowl
• baking sheet

Preheat the oven to high broil. Cut the cauliflower into bite-sized florets. Drain and rinse the chickpeas thoroughly. In a large bowl, mix cumin, paprika, oil, salt, and pepper. Add the cauliflower and chickpeas, tossing well to coat. Spread the mixture in a single layer on a baking sheet, leaving some space for the Jalapeños and garlic. Roast for approx. 15 min., then flip everything. Add the Jalapeños and garlic to the baking sheet and roast for another approx. 10 – 15 min., until the cauliflower is tender and the chickpeas develop dark, crispy spots.

Step 2/4

• 1 bundle cilantro
• 120 g full-fat Greek yogurt
• salt

• bowl (small)

Peel the garlic. Peel and deseed the Jalapeños. Slice two Jalapeños into strips and set aside. Finely chop the remaining Jalapeños and garlic until they form a rough paste. Finely chop the cilantro. In a bowl, mix the yogurt with the Jalapeño-garlic paste and cilantro. Stir well and season with salt. Keep chilled until ready to serve.

Step 3/4

• 2 limes
• 1 tsp Dijon mustard
• 1 tsp honey
• 30 ml olive oil
• salt
• pepper
• 8 radishes
• 100 g feta cheese
• 1 red onion

• bowl (small)
• whisk

Halve the limes and squeeze the juice into a small bowl. Add mustard, honey, and the remaining oil, whisking to create a dressing. Season with salt and pepper. Thinly slice the radishes. Pat the feta dry and crumble it. Finely slice or shave the onion.

Step 4/4

• platter

To serve, spread the yogurt mixture on a serving platter. Arrange the roasted cauliflower, chickpeas, onion slices, and reserved Jalapeño strips on top. Drizzle with the lime dressing. Sprinkle with feta, radishes, and some extra cilantro. Serve immediately.

Enjoy your meal!