Mediterranean cauliflower salad

This is my ABSOLUTE favourite go to salad, inspired by a meal I ate once a favourite cafe.

When the plate slid on my table, not only did it look beautiful - but it was the perfect meal of contrasts. Sweet, nutty, creamy, fresh, soft and crunchy were delivered in every mouthful.

So I had to recreate it, and have countless times since using the recipe below. Hope you love it as much as I do. 

Ps the spices listed aren’t compulsory, if you don’t have these exact ones experiment with what you do! Even a pre-mixed GF Cajun spice mix will do the trick. Sometimes I also add broccolini 🥦 as you can see above - I’m a self-confessed veggie addict!

Mediterranean cauliflower salad

5 mins prep time  | 8 mins cook time 

Serves 4


1.5 tablespoons olive oil 

1 medium-sized cauliflower, broken into florets 1 400g tin chickpeas, drained 1 teaspoon sumac 1 teaspoon dukkah 1 teaspoon cumin

1/2 tsp cinnamon 1/2 tsp ground ginger 1 handful kale leaves 1/4 cup hummus 1/4 cup feta cheese, crumbled 1/2 cup roasted almonds 1/4 cup pumpkin seeds 1/4 cup dried cranberries 1/4 cup pomegranate seeds 4 lime wedges, to serve Parsley, to serve (optional) Method

Heat oil in a large pan. Add the cauliflower, chickpeas and spices and sauté until cauliflower is golden brown.

Add the kale and stir-fry for one minute, then remove pan from the heat.

To serve, smear a large spoonful of hummus on each of four plates, top with the cauliflower mix, then garnish with the remaining ingredients.