Asian Chickpea Cauliflower Salad

Name: Asian Chickpea Cauliflower Salad
Yield: Serves 8
Cuisine: Asian
Ingredients: 1½ cauliflowers, cut into florets; ½ cup tamari; ½ tsp fennel seeds; 30 g coriander, roughly chopped; ½ tsp Chinese 5-spice; ¼ cup extra virgin olive oil; ¼ cup oil; ½ tsp coriander seeds; 1½ finely sliced chillies; ¼ cup lemon juice; 2 cups of dried chickpeas, soaked overnight and drained; 3 garlic cloves, crushed; 2 tbsp brown sugar or moskonfyt; ½ cup rice vinegar; 4 cm ginger, peeled and sliced julienne; 1½ tsp table salt; ½ tsp cumin seed; ½ tsp chilli flakes

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

This is a Kylie Kwong-inspired salad that we have adopted to great effect at The Kitchen. The chickpeas take on the robust Chinese flavours and this dish has great depth. Don’t hold back on the coriander at the end.

Ingredients

2 cups of dried chickpeas, soaked overnight and drained
1½ cauliflowers, cut into florets
¼ cup

Vegan
Gluten-free

Method

In a large pot of boiling water, boil the chickpeas until tender (about 45 minutes). Allow chickpeas to cool in their cooking water, then drain and set aside.

Stir fry the cauliflower in three batches in a hot wok with ⅓ of the oil (each time) until dark golden brown and a bit caramelised on the edges. When all the cauliflower has been fried, add it all to the wok along with the chickpe