Cauliflower roasted with cumin and mustard seeds are the hearty backbone for this filling & flavorful Waldorf inspired salad. Chickpeas roasted with garam masala add a toothsome texture and boost of protein. A slightly spicy, yet tangy curry vinaigrette bring the whole dish together.
Ingredients:
- 1 head cauliflower, cut into florets
- 2 cups cooked chickpeas
- 1 apple, cubed
- 1/2 cup chopped parsley
- 2 stalks celery, sliced on bias
- 1 tablespoon garam masala
- 2 tablespoons madras curry powder
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seed
- 2 tablespoons coconut vinegar
- 1 tablespoon honey
- 4 tablespoons olive oil, divided
Preheat oven to 400 degrees. Arrange cauliflower evenly on two cookie sheets and chickpeas on one cookie sheet. Sprinkle cauliflower with cumin & mustard seed and drizzle with 2 tbsp olive oil. Sprinkle garam masala over the chickpeas with 1 tbsp olive oil. Roast chickpeas for 15 minutes and cauliflower for 25 minutes, allow to cool and place both in a large bowl with the apple, celery & parsley. Combine curry powder, honey, coconut vinegar & 2 tablespoons olive oil in a small bowl and whisk until well combined. Drizzle over salad and toss well. Can be served immediately, but keeps well for 3-4 days.