Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, cauliflower cous cous and chickpea salad. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Make the salad: Place the cauliflower florets in the bowl of a food processor fitted with the blade attachment (work in batches if needed). Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to purée the cauliflower at all. In a large bowl, put the boiled chick peas, red bell peppers, boiled couscous and roasted cauliflower florets.
Cauliflower cous cous and chickpea salad is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Cauliflower cous cous and chickpea salad is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have cauliflower cous cous and chickpea salad using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Cauliflower cous cous and chickpea salad:
- Make ready 1 and 1⁄2 of two cups cauliflower cauliflowers florets, I used very small /baby s
- Make ready Half red bell pepper a
- Make ready Two handfuls spinach of - roughly chopped
- Get Half red onion a
- Get One carrot - spirallised, grated or chopped
- Prepare 1 teaspoon garam masala of
- Prepare one tablespoon olive oil of
- Prepare Black pepper
- Get Pinch salt of
- Prepare OPTIONAL - small dash balsamic vinegar of
- Make ready OPTIONAL tomatoes roasted to serve
Whizzed cauliflower to resemble couscous which mixed with crushed toasted cumin seeds and roasted in the oven till fragrant. Once cooled we mix the cauliflower 'couscous' with fresh herbs, some currents for some sharpness and some toasted almonds for. Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely. Pro tip: For a roasted cauliflower salad, roast the cauliflower florets tossed with a little olive oil, salt, and pepper.
Instructions to make Cauliflower cous cous and chickpea salad:
- Pre-heat oven to 180°C/356°F
- Place drained chickpeas into overproof dish and add olive oil, garam masala, salt and pepper
- Cook for 15 minutes
- Blitz cauliflower florets in blender until it resembles rice/cous cous
- After the cooking time, take chickpeas out of the oven, add cauliflower cous cous into the same dish and place back into the oven for a further 10 minutes
- Remove from the oven and add red bell pepper, spinach, red onion and carrot
- Mix together and add optional balsamic vinegar
- Serve with optional roasted tomatoes
Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely. Pro tip: For a roasted cauliflower salad, roast the cauliflower florets tossed with a little olive oil, salt, and pepper. Then toss the warm roasted cauliflower with the salad dressing, herbs, and chickpeas. For tips on roasting cauliflower, see our easy roasted cauliflower recipe. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.
So that’s going to wrap it up with this special food cauliflower cous cous and chickpea salad recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
