Roasted Cauliflower Salad

Ingredients

• 800 g cauliflower
• 200 g chickpeas (drained weight; canned)
• 1 tsp mild paprika powder
• 1 tsp hot paprika powder
• Salt
• Pepper
• 4 tbsp olive oil
• 1 Avocado
• 1 sprig mint
• 1 sprig dill
• 150 g Greek yogurt
• 2 tbsp lemon juice
• 1 bunch radishes

Instructions

1. 1.

   Clean, wash and cut cauliflower into florets. Drain chickpeas and let them dry. Mix both with the two types of paprika powder, salt, pepper and 2 tbsp oil, then spread on a parchment-lined baking sheet. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

2. 2.

   Meanwhile halve the avocado, remove the pit, scoop out the flesh and cut into cubes. Wash herbs, pat dry and pluck leaves and tips; set aside some mint for garnish. Blend remaining dill, yogurt, lemon juice and leftover oil into a dressing, mixing only briefly. Clean radishes, wash and slice into strips.

3. 3.

   Remove cauliflower and chickpeas from oven and let cool for 5 minutes. Then arrange on plates with avocado and radish slices, drizzle roasted cauliflower salad with dressing, garnish with reserved mint, and serve.