Australian Gourmet Traveller - (09)September 2020 (1)

Roastedcauliflower

andchickpeasaladSERVES 4

1 smallcauliflower(680gm),

trimmedandcutintoflorets

220 gmBrusselssprouts,

trimmedandhalved

2 tbspoliveoil

400 gmcannedchickpeas,

drainedandrinsed

1 tspsmokedpaprika

1 tspgroundcumin

1 tspgroundcoriander

CHIMICHURRI

1 cupflat-leafparsley,

coarselychopped

2 cloves garlic, quartered

½ tspdriedchilliflakes

2 tbspfreshoreganoleaves

1 goldenshallot,finely

chopped

125 ml(1/2cup)oliveoil

1 tbspredwinevinegar

2 tbsp lemon juice

1 Preheatovento220°C.

2 Placecauliflowerand

Brusselssproutsonanoven

tray,drizzlewithhalftheoil,

seasontotasteandtossto

coat. Place chickpeas on

anotheroventray,then

sprinklewithpaprika,cumin

andcoriander,seasontotaste

anddrizzlewithremainingoil.

Roastvegetablesandchickpeas

untilvegetablesaretenderand

chickpeasarecrisp(25minutes).

3 Meanwhile,makechimichurri

byprocessingallingredients

ina blenderuntilcombined.

4 Arrangeroastedvegetables

andchickpeasona serving

platter,thendrizzleover

chimichurri and serve.●

Fast

42 GOURMET TRAVELLER