Roasted cauliflower is so versatile, taking on whatever flavours you add to it. It also feels very filling despite being low in carbs (100g of cauliflower has around 4.5g of carbs, which is much lower than sweet potato which has 22g). If you’ve never tried it, give it a go.
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1 cauliflower, cut into florets
1 can (260g) of chickpeas, drained
2 tsp olive oil
½ a medium onion, sliced
3 cloves garlic, sliced
1 tbsp red wine vinegar
½ tsp honey
1 tbsp mild or medium curry powder
3 leftover cooked chicken breasts, sliced
1 granny smith apple, cored and cut into matchsticks
a handful of mixed herbs, chopped
1 tbsp olive oil
1 tsp red wine vinegar
- Preheat the oven to 200°C/400° Place the cauliflower florets and chickpeas on a baking tray, add a teaspoon of oil and a good sprinkling of salt and pepper. Roast in the hot oven for around 30 minutes, until crisp and golden.
- Heat up the remaining teaspoon of oil in a saucepan over a low heat. Add the sliced onion and garlic and leave to cook slowly for around 10 minutes, stirring occasionally. Once browned and softened, stir in the honey and curry powder and turn off the heat.
- Make the apple & herb topping: whisk the olive oil together with the vinegar and a little salt & pepper. Add the apple and chopped herbs and mix everything together.
- Remove the cauliflower and chickpeas from the oven and combine with the onions/garlic and apple/herb mixtures. Add the sliced chicken breast and serve.
– This salad is also great served warm – just leave out the apple/herb mix.
– For a veggie version, replace the chicken breast with feta or goats cheese.[/recipe-foody]