Roasted cauliflower cavolo nero and spiced chickpea salad

This delicious roasted cauliflower cavolo nero is beautifully balanced with a spiced chickpea salad, and combines to create an incredible side dish to complete any midweek meal

By Sarah Murphy
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 1 small cauliflower, trimmed, cut into small florets
  • 220 gram Brussels sprouts, trimmed, quartered
  • 2 tablespoon extra virgin olive oil
  • 400 gram can chickpeas, drained, rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 12 cavolo nero leaves (black cabbage), trimmed, torn
  • 1 fresh long red chilli, seeded, finely chopped
Tahini dressing
  • 1 tablespoon tahini
  • 1 tablespoon pomegranate molasses
  • 1 small garlic clove, crushed
  • 1/4 cup water


  • 1
    Preheat oven to 200°C.
  • 2
    Place cauliflower and Brussels sprouts on an oven tray. Drizzle with half the oil. Season and toss to coat in oil.
  • 3
    Place chickpeas on another oven tray. Sprinkle with paprika, cumin and coriander. Season and drizzle with remaining oil.
  • 4
    Roast vegetables and chickpeas for 25 minutes. Add cavolo nero to the vegetables and roast for a further 5 minutes or until vegetables are tender and chickpeas are crisp.
  • 5
    TAHINI DRESSING. Combine all ingredients in a small bowl. Season to taste.
  • 6
    Drizzle vegetables and chickpeas with dressing. Sprinkle with chilli to serve.


  • This salad can be served warm or at room temperature.