Recipe: Vegan creamy cauliflower and chickpea salad
In ‘Deliciously Ella The Plant-Based Cookbook’, hugely popular food blogger Ella Mills shares 100 vegetarian and vegan recipes from her Deli in London. Ideal for anyone who wants to eat more plant-based food, but doesn’t feel like spending hours in the kitchen.
Ella: ‘As far as I’m concerned, this is one of the most delicious salads we’ve shared so far; I love the creamy yoghurt dressing with fresh tarragon and parsley. The romanesco and purple cauliflower also make everything look beautiful. The salad tastes fantastic as it is, but it’s also delicious with a simple quinoa salad or as part of a salad buffet.’
Preparation
- Preheat the oven to 240 °C (fan oven 220 °C).
- Place the romanesco and cauliflower florets on a large baking tray, drizzle them with olive oil and season with salt and pepper. Add the mushrooms and chickpeas and place the baking tray in the oven for 10–15 minutes, until the romanesco is charred. Remove the cooked vegetables from the oven and leave them to cool.
- Make the dressing by whisking the ingredients until smooth. Lightly toast the pine nuts in a dry frying pan over medium heat until golden. This takes about 2 minutes, but keep shaking the pan as they burn quickly; slide them out of the pan to prevent them from burning.
- Mix the cooled vegetables with the parsley and tarragon. Stir the dressing through the salad and finally sprinkle the pine nuts and extra parsley over it.
Title: Deliciously Ella The Plant-Based Cookbook
Author: Ella Mills
Price: €24,99
Publisher: Kosmos Uitgevers
Publication date: 14 May 2019
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