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Sides & Salads

Spice Roasted Cauliflower with Creamy Honey Herb Salad

  • Easy

  • 45 mins

This hearty salad or side dish is brimming with exciting flavour and texture. Tender spice charred cauliflower florets are tossed with crunchy honey roasted chickpeas and fresh herbs to rest on a bed of creamy honey yoghurt.

Make double, you won’t regret it!

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  • Skill Level

    Easy

  • Prep Time

    20 mins

  • Cooking Time

    25-30 mins

  • Servings

    4-6

Ingredients

Cauliflower Salad

  • 1 large cauliflower (900g), trimmed and cut into florets
  • 400g can chickpeas, rinsed, drained
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • ¼ cup extra virgin olive oil
  • 1 ½ Tbsp Capilano Pure Honey
  • 2 tbsp pine nuts
  • 2 cups coriander leaves
  • 1 cup mint
  • 1 cup parsley
  • 1 Tbsp black sesame seeds, toasted
  • Lime wedges, to serve

 

Honey Yoghurt Dressing

  • ½ cup Greek yoghurt
  • ¼ cup Extra virgin olive oil
  • ¼ cup Capilano Pure Honey
  • 2 tbsp seeded mustard
  • 3 tbsp lemon juice
  • 1 garlic clove, crushed
  • Sea salt and black pepper, to taste
  1. Preheat oven to 200°C (fan-forced), line a baking tray with baking paper.
  2. In a small bowl combine olive oil, honey, coriander, cumin and paprika and whisk to combine.
  3. Place cauliflower and chickpeas in a large bowl and add the olive oil spice mixture. Toss to combine, then transfer to a lined baking sheet and season with salt and pepper. Bake for 25-30 minutes until the cauliflower is starting to char, then remove and set aside to cool.
  4. While cauliflower cools, toast pine nuts in oven until golden (3-4 minutes).
  5. In a measuring jug combine all ingredients for honey yoghurt dressing and whisk until blended. Season with salt and pepper to taste.
  6. To serve, dollop honey yoghurt dressing onto a large serving dish and arrange roasted cauliflower around dressing. Scatter with the herbs, pine nuts and black sesame seeds and serve with lime wedges.

Used in this recipe

Creamed Honey

Smooth and creamy with bubbly sweetness, generations of Aussies have grown up with Capilano Creamed Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more

Active Manuka Honey

Nature’s Sweet Superfood
Made by some of the world’s healthiest bees*, Capilano Active Manuka honey is naturally rich in Methylglyoxal (MGO). The higher the MGO, the more potent the honey’s activity.

Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.

Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.

*Vella, G. 2016. Issue 215. CSIRO.

Find out more

Low GI Honey

Capilano Low GI Honey is a specially selected blend of Australian premium eucalypt honey with a light, floral taste that is perfect for your everyday sweetening needs. The natural sugar profile of this specially selected 100% Australian honey influences the way it is digested in the body, and its GI rating. Low GI 42 delivers slow energy release.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more
  1. Preheat oven to 200°C (fan-forced), line a baking tray with baking paper.
  2. In a small bowl combine olive oil, honey, coriander, cumin and paprika and whisk to combine.
  3. Place cauliflower and chickpeas in a large bowl and add the olive oil spice mixture. Toss to combine, then transfer to a lined baking sheet and season with salt and pepper. Bake for 25-30 minutes until the cauliflower is starting to char, then remove and set aside to cool.
  4. While cauliflower cools, toast pine nuts in oven until golden (3-4 minutes).
  5. In a measuring jug combine all ingredients for honey yoghurt dressing and whisk until blended. Season with salt and pepper to taste.
  6. To serve, dollop honey yoghurt dressing onto a large serving dish and arrange roasted cauliflower around dressing. Scatter with the herbs, pine nuts and black sesame seeds and serve with lime wedges.

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