This colourful cauliflower couscous recipe is brimming with chickpeas, sultanas and hazelnuts and topped with a homemade nutty pesto. Enjoy this hearty North African-inspired salad for a filling lunch or easy dinner.
Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the onion, olive oil and chickpeas in a large shallow baking tray. Season well, sprinkle with the sumac and roast for 30 minutes or until the onions are golden and the chickpeas are just turning crunchy. Shake the tray occasionally to ensure even cooking.
Meanwhile, heat a little olive oil in a large frying pan, add the cauliflower couscous and heat through for 3 minutes, stirring continuously. Tip into a large serving bowl. Add the sultanas, hazelnuts and rocket and mix together.
To make the pesto, put the hazelnuts in a blender along with the rocket, garlic, Parmesan and lemon juice and blend until coarsely chopped. Gradually add the olive oil a little at a time and blend until it forms a thick coarse paste. Season to taste and add more lemon juice if you like.
Spoon the cauliflower couscous and roasted chickpeas onto 4 warmed plates, drizzle with the pesto and serve.
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