Spiced cauliflower salad

Name: Spiced cauliflower salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 head of cauliflower, cut into florets; 1 red onion, sliced 1 cm (0.4 inches) thick; 2 tbsp (30 ml) olive oil; salt and pepper, to taste; 1 tsp cumin; 1 tsp ground coriander; 1 tin chickpeas, drained and rinsed; 1 tsp sumac; 100g (3.5 oz) hazelnuts; 300g (10.6 oz) baby spinach; 1 tbsp (15 ml) balsamic vinegar

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Spiced cauliflower salad

Ingredients

1 head of cauliflower, cut into florets
1 red onion, sliced 1 cm (0.4 inches) thick
2 tbsp (30 ml) olive oil
salt and pepper, to taste
1 tsp cumin
1 tsp ground coriander
1 tin chickpeas, drained and rinsed
1 tsp sumac
100g (3.5 oz) hazelnuts
300g (10.6 oz) baby spinach
1 tbsp (15 ml) balsamic vinegar

Directions

Preheat the oven to 220°C (430°F).
Place the cauliflower and onion on a roasting tray, drizzle with oil, and season with salt, pepper, cumin, and coriander.
Roast in the oven for 25-30 minutes or until golden brown and just cooked.
While that is roasting, add the chickpeas and hazelnuts to a bowl, drizzle with oil, then season with salt, pepper, and sumac.
Place them into the tray in the oven with the cauliflower for the last 10 minutes.
In a large bowl, add the spinach and the contents from the oven while they're still hot, dress with balsamic vinegar and toss. The heat from the cauliflower will wilt the spinach a little (note: if you’re not planning to eat the salad right away, let the tray from the oven cool completely before you mix it with the spinach). Enjoy!