Close this search box.

Roasted cauliflower and chickpea salad with water kefir sauce

As Julia Child said: “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Although salads may not be a culinary achievement, with the right ingredients they become a delicious bite.

Ingredients and preparation steps

  • 1 cauliflower
  • 1 can of chickpeas
  • olive oil
  • salt
  • smoked paprika
  • 1 avocado
  • 1 head of lettuce or rocket
  • 180 g feta cheese

For the sauce:

  • 2 tablespoons of mustard
  • 2 tablespoons of tahini
  • 4 tablespoons of water kefir
  • juice from one lemon
  • 3 tablespoons of honey
  • 2 tablespoons vinegar
  • 50 ml of olive oil
  • a pinch of salt

Preheat the oven to 200 °C.

  1. Wash and chop the salad. Wash the cauliflower and separate the flowers from the stem. Rinse the chickpeas. Put the cauliflower and chickpeas in a bowl and add a little salt, olive oil and smoked peppers and mix well.
  2. Place the baking paper on the baking tray and arrange the cauliflower and chickpeas. Bake in a preheated oven for about 20 minutes, until the cauliflower and chickpeas turn golden yellow.
  3. While the cauliflower and chickpeas are baking, make the sauce. Put all the ingredients in a jar and shake well to mix all the ingredients or mix them in a bowl. Try a little sauce to add a little more salt if needed.

In a large salad bowl add lettuce, roasted cauliflower and chickpeas, sliced avocado and feta cheese and pour the sauce over everything.
Stir all and serve.