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Cranberry, Cauliflower & Cabbage Salad

by skating tomato (follow)
www.skatingtomato.com
Healthy Recipes (262)      Vegan (120)     
If you haven't already noticed, I love me a colourful meal. Not only is it so beneficial for health, I also think it makes the act of eating just that little more enjoyable.

This salad is also a kaleidoscope of flavours - sweet, smokey, savoury and lightly spiced, and is super easy to make - simply throw everything in to roast and you're done!



Bowls 2
Minutes 30

Ingredients
1/2 cauliflower, cut into florets
1/2 head red cabbage, shredded
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon garlic, crushed
1/2 cup blanched hazelnuts, roughly chopped
200g can chickpeas, rinsed and drained
1/4 cup dried cranberries

Method
Preheat oven to 200C.
Line a baking tray and scatter cauliflower, cabbage, oil and spices evenly across. Cook for 20 minutes or until browned.



Toss through the hazelnuts and bake for another 10 minutes, then remove from the oven.



To serve, mix the chickpeas and cranberries through the roasted vegetables and divide between two bowls.



Related articles
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Macadamia, Chickpea & Sweet Potato Salad

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