Warm cauliflower salad

with roasted & salted chickpeas and chili/ginger dressing

  • 30 min
  • 4 pers
Recipe by Ditte Ingemann


  • 600 g cauliflower
  • 4 tbsp olive oil
  • 2 tsp bumped cumin
  • 2 tsp smoked paprika
  • 1 bundle of broad-leaved, finely chopped parsley
  • 75 g Earth Control roasted & salted chickpeas
  • Salt


  • 10 g fresh, fine-grained ginger
  • 1 tsp strong chili sauce, e.g. Sriracha
  • 4 tbsp olive oil
  • Salt
  • Possibly a little lime juice


Preheat oven to 180 degrees. Cut the cauliflower heads into small bouquets and place them in a bowl. Add oil, cumin, paprika and salt and turn it all around. Distribute the mixture on a baking sheet with paper and bake in the preheated oven for approx. 20-25 minutes.

Meanwhile, make the dressing of fine ginger blended with chili sauce and oil and season with salt and possibly lime juice. Allow the baked cauliflower to cool slightly and flip with the chopped parsley and the chili/ginger dressing. Served warm to e.g. beef or pork and top with roasted & salted chickpeas before serving.


Chickpeas are the new variety in the salad, which fits the vegetarian trend of the time as a vegetable alternative to animal protein. Chickpeas often have to soak overnight and boil for 20-30 minutes [...]
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