Warm Cauliflower Salad with Flatbreads & Tahini Dressing

“This is one of those recipes that can be easily scaled up to feed any amount of people – from a hungry duo to a famished horde. Just slap it in the middle of the table and make sure the flatbreads are plentiful and no one will leave hungry. It’s vegan, but also so substantial and delicious that the carnivores won’t notice or care.”

Nick

Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 2

Ingredients – Roasted Cauliflower and Chickpeas:
1 cauliflower
1 tin chickpeas
1 red onion
30g pine nuts
1/2 tsp sweet smoked paprika
1 tsp coriander seed
1 tsp cumin
1/2 tsp chilli flakes
1 tsp celery salt
1 small bunch of parsley, chopped.

Ingredients – Tahini dressing:
2 tbsp tahini
Juice of 1/2 lemon
Pinch of sea salt
Crack if black pepper
2 tbsp olive oil
2 garlic cloves minced
1 tbsp water

Ingredients – Flatbreads:
350g self raising flour
350g yoghurt (280ml of water)
1 tsp baking powder
1 tsp sea salt

Method:

Preheat the oven to 220C/200C fan.

Cut the cauliflower into bite sized florets and throw into a large mixing bowl. Next, cut the onion into 8 wedges and break apart with your hands. Add the onion and the remaining dry ingredients to the bowl and drizzle with 2 tbsp of rapeseed oil. Mix well and turn out onto a baking tray. Roast in the oven for 20 minutes.

To make the dressing, spoon the tahini into a bowl and pour in the juice of one lemon. Add the oil and the minced garlic and season well with sea salt and black pepper. Loosen with a tablespoon of water and stir together until you have a smooth paste. Put the bowl in the fridge until you are ready to serve.

Meanwhile, to make the flatbreads, add all of the ingredients to a bowl and mix with a wooden spoon until you have a rough dough. Tip the dough out onto a floured work surface and knead with your hands for 5 minutes. Roll the dough into a large sausage and cut into 6 equally sized pieces. Put the dough to one side.

After the vegetables have been in the oven for 20 minutes, take out the tray and add the chickpeas and pine nuts. Mix together and put back into the oven to cook for another 10 minutes.

Put a non-stick frying pan onto a medium-high heat and leave to get hot. Take one of the dough balls and roll into a long oval. Cook the flatbread two at a time in the pan for around a minute on each side. The flatbreads should crisp up and begin to blacken in patches, but remain soft in the middle.

Serve the cauliflower and chickpeas in a large bowl in the middle of the table and let people tuck in

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