Over the summer I worked for a local catering company preparing food for events as well as for the store. This is one of the main salads that I, along with my coworkers, assembled numerous times over the course of the summer. I’ve adapted the recipe to make it my own by adding a home made chilli sauce to the mix. Hopefully you all enjoy this salad as much as I do. I was definitely know to take “tasters” of this one.

xx

Ashley

Roasted Cauliflower with Thai Sweet Chilli Sauce

Serves 4 as a side

For the cauliflower

1 large head of cauliflower

olive oil

Sea salt & pepper

For the Thai Chilli Sauce

3/4 cup of water

1 large garlic clove, grated

3 tablespoons apple cider vinegar

3 tablespoons pure maple syrup

1/2 – 1 tablespoon red chilli flakes

1 teaspoon sea salt

2 teaspoons arrowroot starch

To assemble

1/2 cup red onion, thinly sliced

2/3 cup chickpeas

1 small bell pepper (red or orange), thinly sliced

• Preheat oven to 350°F and line a baking sheet with parchment paper.

• Separate the cauliflower into florets then toss with olive oil, salt and pepper. Place on prepared baking sheet and roast for about 40 min or until lightly golden. Remove from oven and set aside.

• In a small saucepan combine all of the Thai chilli sauce ingredients except for the arrowroot starch. Bring to a boil and simmer for about 5 minutes. Whisk in the starch  and allow the sauce to simmer over medium heat, whisking occasionally, for about 15-20 minutes or until the sauce has thickened.
• Meanwhile, thinly slice the onion and pepper and place in a bowl. Add the cauliflower and chickpeas, then drizzle the sauce over top.

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