Roasted Cauliflower and Chickpea salad


*This recipe was created for 12 servings. To adjust the serving quantity, enter a new yield (12 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Garam Masala Vinaigrette with Dijon Mustard
Dijon mustard 2 tbsp
Water 2 tbsp
Club House Red Pepper, Crushed 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Garam Masala 2 tbsp
Xeres vinegar 1/2 cup
Fresh lemon juice 1 tbsp
Light olive oil 1 1/2 cup
Roasted Cauliflower and Chick Peas salad with Garam Masala
Cauliflower florets 10 cups
Italian parsley, chopped 1/4 cup
Garam Masala vinaigrette with Dijon Mustard 3/4 cup
To Garnish, Crumbled Papadam bread
Chickpeas, caned, drained and rinsed 1 can
Olive oil 2 tbsp
Club House Red Pepper, Crushed 1 tsp
Club House Garam Masala 1 tsp
Club House Turmeric, Ground 1/4 tsp
Lemon juice fresh 2 tsp
Club House Sea Salt, French Mediterranean 1 1/2 tsp
Club House Pepper, Black Cracked 1/2 tsp

Instructions

For the Roasted Cauliflower and Chick Peas salad with Garam Masala: 1. Pre – heat oven to 400F. 2. In a roasting pan combine cauliflower, chickpeas, olive oil with Club House Chili Flakes, Club House Cracked Black Pepper and 1 Tsp of Club House Sea Salt. 3. Roast vegetable for 20 minutes, stirring occasionally. 4. Add Club House Garam Masala Seasoning, Club House Turmeric and lemon juice. 5. Roast vegetables and seasonings for another 5 minutes. 6. Transfer roasted vegetable to a bowl, add remaining salt, chopped parsley and # Garam Masala Vinaigrette with Dijon Mustard 7. Garnish salad with crumbled Papadam bread.

For the Garam Masala Vinaigrette with Dijon Mustard: 1. Combine all the ingredients in a blender except for the olive oil. 2. Pour a thin, steady stream of olive oil. 3. Refrigerate.

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