Indian spiced cauliflower and broccoli salad

Temper the heat of this spicy vegan salad with sweet mango chutney dressing.

Recipe «Indian spiced cauliflower and broccoli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 head cauliflower, cut into florets, 2 heads broccoli, cut into florets, 400g can chickpeas, rinsed, drained, 1 tbs olive oil, 1 tsp cumin seeds , 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp ground turmeric , 1 small red onion, thinly sliced, 1/2 cup coriander leaves, 1/2 cup mint leaves, Lemon wedges, to serve, 1 tsp cumin seeds, 2 tbs mango chutney, 1 tbs lemon juice, 1 tbs olive oil.

Ingredients:

• 1 head cauliflower, cut into florets 
• 2 heads broccoli, cut into florets 
• 400g can chickpeas, rinsed, drained 
• 1 tbs olive oil 
• 1 tsp cumin seeds 
• 1 tsp ground coriander 
• 1 tsp garam masala 
• 1/2 tsp ground turmeric 
• 1 small red onion, thinly sliced 
• 1/2 cup coriander leaves 
• 1/2 cup mint leaves 
• Lemon wedges, to serve 
• 1 tsp cumin seeds 
• 2 tbs mango chutney 
• 1 tbs lemon juice 
• 1 tbs olive oil 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper. Combine the cauliflower, broccoli, chickpeas, oil, cumin, ground coriander, garam masala and turmeric in a large bowl. Season with salt and pepper and toss to combine. Spread over the lined tray. Bake in preheated oven, turning occasionally, for 20 minutes or until cauliflower is lightly golden brown and tender. Remove from heat and set aside to cool slightly.
2. To make the mango chutney dressing, toast the cumin seeds in a small saucepan over medium heat for 1 minute or until aromatic. Remove from heat. Transfer to a small bowl. Add the mango chutney, lemon juice and olive oil and toss to combine. Season with salt and pepper.
3. Transfer the cauliflower mixture to a large bowl. Add onion, coriander and mint leaves and toss to combine. Drizzle with mango dressing and toss to combine. Divide among serving plates, serve with lemon wedges.