Cauliflower & Chickpea Salad with Almonds, Fried Onion & Sultanas
This is inspired by a classic Lebanese fried cauliflower dish that I’ve primarily eaten as a sandwich — fried cauliflower and houmus rolled up in flatbread. We dress the salad with tahini but you could also use houmous. I love this with a side of fresh Lebanese bread.
Serves: 4-6
Ingredients 16
canola oil
1 head cauliflower, cut into florets
2 brown onion, finely sliced
1 piece lebanese flatbread, torn into bite-sized pieces
olive oil
1 1⁄2 tbsp ghee
100 g slivered almonds
200 g chickpeas, cooked, drained, tinned
50 g sultanas
1 bunch coriander, leaves picked, roughly chopped
1 bunch flat-leaf parsley, leaves picked and roughly chopped
1 bunch basil, leaves torn
Dressing
1 garlic clove, crushed
150 g tahini
200 g Greek-style yoghurt
1 lemon, juiced
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Method 7
Preheat the oven to 150°C. Lightly grease a baking tray.
Fill a small saucepan about 2 cm full with oil and heat until it just starts to shimmer. Add the and fry until golden brown. Remove and drain on paper towel.
Add the and cook until crisp and lightly golden. Remove and drain.
Spread the onto the prepared tray, sprinkle with salt and drizzle with olive oil. Bake for 10-15 minutes or until golden. Set aside to cool.
Place the in a shallow frying pan over low heat. When melted, add the and cook until golden. This happens quite quickly so make sure you keep your eye on the ball while tossing the almonds around. Drain on paper towel.
To make the dressing, place the , , , and juiced in a small bowl and whisk to combine.
To serve, fold the , , and together in a large salad bowl. Add the , and , top with the fried onion and drizzle the tahini dressing over. Finally, gently fold in the toasted .
Alimentari's tips
To cook chickpeas, start the night before by soaking 125 g dried chickpeas in cold water.
- The next day, drain then rinse the chickpeas and place in a large saucepan.
- Cover with fresh water and bring to the boil.
- Reduce the heat and cook for 1 1/2 hours or until tender.
- Drain into a colander and toss in a splash of good olive oil.
