Roast cauliflower, leek and chickpea salad
Serves 5·Added 5 May 2026 by Tom Melhuish
SideGluten-FreeVegetarianSummer
Ingredients
| 1 | whole | cauliflower(leaves on) |
| Flaky salt and black pepper | ||
| 2 | leeks(outside leaves discarded, split down the middle, thinly sliced and washed) | |
| 400g | tin | chickpeas |
| 1 | bunch | flat parsley(washed, dried and finely chopped) |
| 1 | handful | dill(washed, dried and chopped) |
| 1 | handful | coriander(washed, dried and chopped) |
| 2 | tbsp | capers |
| Lettuce leaves(to serve (optional)) | ||
| 1 | clove | garlic(peeled and finely grated) |
| 1 | tsp | red-wine vinegar |
| 100ml | plus extra | extra-virgin olive oil(for the cauliflower) |
| 50ml | yoghurt | |
| 50ml | tahini | |
| 1 | tsp | sumac |
Method
1.Heat the oven to 180C (160C fan) / gas 4. Cut the cauliflower in half, rub it all over with salt and olive oil, then roast for 15-20 minutes, until golden. Cut or break the roast cauliflower into small florets.
2.Meanwhile, blanch the leeks in salted boiling water for two minutes, then drain. Whisk all the dressing ingredients in a large bowl, taste and season accordingly.
3.Toss the cauliflower, leeks and chickpeas into the dressing bowl, add all the herbs and capers, mix again and leave for at least 20 minutes, so all the ingredients get to know each other.
4.Before serving, check again for seasoning, then serve in paper cups or lettuce leaves.
Recipe Notes
AI · may be inaccurate
Wine pairings
cold white wine
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