For the cauliflower
1 small-medium sized head of cauliflower, chopped into florets
1 tablespoon olive oil
3 tablespoons hot sauce
salt, to taste
For the chickpeas
1 tablespoon avocado or olive oil
1 x 400-g/14-oz. can chickpeas, drained and rinsed.
teaspoon garlic powder
2 tablespoons hot sauce
For the salad
1 bunch of Tuscan kale, stems removed and shredded
2 tablespoons Tahini ranch Dressing (page 13), plus extra to serve
1 large carrot, peeled into ribbons
ó small red onion, very thinly sliced into half-moons
Preheat the oven to 220°C (425°F) Gas 7.
In a large bowl, combine the cauliflower with the oil and 1 tablespoon of the hot sauce. Season with salt and mix together until the cauliflower is well coated.
Spread out on a baking tray and roast in the preheated oven for 20 minutes. Take out and toss with the remaining 2 tablespoons of hot sauce.
Take out and toss with the remaining 2 tablespoons of hot sauce. Return to the oven for 5–10 minutes until the cauliflower is lightly browned at the edges.
To make the chickpeas, heat the oil in a large frying pan/skillet over a medium-high heat, then add the chickpeas and garlic powder and season with salt. Cook for 3 minutes, tossing regularly.
Stir in 1 tablespoon of the hot sauce and cook, stirring, for 2–3 minutes, until the chickpeas are starting to brown. Remove from the heat and stir in the remaining 1 tablespoon of hot sauce.
Combine the kale with 1–2 tablespoons of tahini ranch dressing in a large bowl. Massage into the kale for 2 minutes until it begins to soften a little.
Toss in the carrot and red onion and mix until everything is well coated in the dressing.
Divide the salad into bowls and top with the cauliflower, chickpeas and extra tahini ranch dressing.
This recipe is excerpted from The New Nourishing, written by Leah Vanderveldt and published by Ryland Peters & Small.
Photography by Clare Winfield, styled by Emily Kydd.