Roasted cauliflower, chickpea & quinoa salad with jalapeño lime dressing from A Year in My Real Food Kitchen (page 76) by Emma Galloway

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Notes about this recipe

  • gillsil on December 31, 2018

    We really enjoyed this - lots of different flavours and textures and the cauliflower was particularly delicious roasted like this. I drizzled some maple syrup over the cauliflower and chickpeas at the end and also added a bit of maple syrup and balsamic vinegar to the dressing as it seemed to need something. Toasted some pumpkin seeds I had left over with flaked almonds to scatter over.

  • Hellyloves2cook on August 20, 2017

    pg 76 Made this tonight to go with some roasted root veggies and lamb steaks ( for the boys in my family) Whilst typing this I realised I forgot to add the almonds to the finished dish. It was very nice and tasty and fresh. I used pickled jalapeno slices rather than whole ones so I added about 6 thick slices finely chopped to add to the dressing. I think I should have added a few more as I didn't really pick up the taste of them despite the seeds being left in. Overall though it was a very pleasant tasty salad - my husband and sons all agreed that I should make it again.

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