Warm cauliflower, chickpea and beetroot salad


  • Serves 6 people

  • 300 gm dried chickpeas, soaked in cold water overnight, drained
  • ½ onion, coarsely chopped
  • 1 fresh bay leaf
  • 4 garlic cloves
  • 2 beetroot (about 300gm)
  • 100 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp thyme leaves
  • 100 gm coarse sourdough breadcrumbs
  • 15 (20gm) seedless raisins, coarsely chopped
  • For deep-frying: vegetable oil
  • 200 gm cauliflower, broken into florets
  • 1 Spanish onion, thinly sliced
  • 300 gm silverbeet, leaves coarsely torn, stems coarsely chopped
  • ½ tsp fennel seeds
  • ½ lemon, juice only
  • 5 (10gm) blanched almonds, finely chopped or grated
  • Cauliflower purée
  • 300 gm cauliflower, broken into florets, stem coarsely chopped
  • 75 ml milk
  • 2 tbsp olive oil
  • Wholegrain mustard dressing
  • 1 tsp wholegrain mustard
  • 50 ml extra-virgin olive oil
  • 2 tsp red wine vinegar
  • 1 tsp muscatel vinegar (see note)
01   Heat oven to 180C. Combine chickpeas in a saucepan with onion, bay leaf and a chopped garlic clove, cover with water, bring to a simmer over medium heat, simmer until tender (at least 1 hour), drain, keep warm.
02   Meanwhile, chop remaining garlic, combine with beetroot, 40ml oil and half the thyme in a small roasting tray, cover with foil and roast until tender (50 minutes-1 hour). Peel, cut into wedges, set aside.
03   Meanwhile, for cauliflower purée, combine cauliflower and milk in a small saucepan, bring to a simmer over medium heat, simmer until tender (10-15 minutes). Cool slightly, process in a blender with oil until smooth, season to taste, set aside, keep warm.
04   Combine breadcrumbs, raisins, remaining thyme and 40ml oil in a bowl, season to taste, spread in an even layer on a tray lined with baking paper and bake, stirring occasionally, until golden (5-7 minutes). Set aside.
05   Meanwhile, heat oil in a deep-fryer or deep-sided saucepan to 180C. Fry cauliflower florets in batches until golden (1-2 minutes; be careful, oil may spit). Drain on absorbent paper, season to taste, keep warm.
06   For wholegrain mustard dressing, whisk ingredients in a bowl to combine and set aside.
07   Heat a large frying pan over medium heat, add remaining oil, Spanish onion, silverbeet stems and fennel seeds and sauté until onion is tender (5-7 minutes). Add chickpeas, beetroot and dressing, season to taste, add silverbeet leaves and toss until just wilted (2-3 minutes). Add lemon juice, scatter with cauliflower florets, almonds and breadcrumb mixture and serve warm with purée on the side.
Note Muscatel vinegar is a mild, slightly sweet vinegar, available from select delicatessens. If unavailable, substitute sherry vinegar.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.







View Full Site