Roasted Cauliflower and Chickpea Salad with Saffron Dressing
The Hungry Australian
The Hungry Australian
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 100 grams wild rice
  • 2 cups water
  • 1 whole cauliflower
  • 1 can chickpeas, drained
  • 1/3 cup olive oil
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cardamon
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1 teaspoon nutmeg
  • 1 teaspoon chilli flakes
  • Salt and pepper to taste
  • 2 tablespoons water
  • 1/3 cup currants
  • 1/3 cup red wine
  • 2 pinches saffron
  • 2 tablespoons water
  • 3/4 cup Greek yoghurt
  • Juice of half lemon (about 1 tablespoon)
  • 1/2 teaspoon Dijon or other mild mustard
  • 1/2 teaspoon honey
  • 1/3 cup pine nuts
  • 1 bunch flat-leaf parsley

Instructions

Comments

Log in or Register to write a comment.