Spiced cauliflower salad

Ingredients

• 1 head of cauliflower, cut into florets
• 1 red onion, sliced 1 cm (0.4 inches) thick
• 2 tbsp (30 ml) olive oil
• salt and pepper, to taste
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tin chickpeas, drained and rinsed
• 1 tsp sumac
• 100g (3.5 oz) hazelnuts
• 300g (10.6 oz) baby spinach
• 1 tbsp (15 ml) balsamic vinegar

Directions

1. Preheat the oven to 220°C (430°F).
2. Place the cauliflower and onion on a roasting tray, drizzle with oil, and season with salt, pepper, cumin, and coriander.
3. Roast in the oven for 25-30 minutes or until golden brown and just cooked.
4. While that is roasting, add the chickpeas and hazelnuts to a bowl, drizzle with oil, then season with salt, pepper, and sumac.
5. Place them into the tray in the oven with the cauliflower for the last 10 minutes.
6. In a large bowl, add the spinach and the contents from the oven while they're still hot, dress with balsamic vinegar and toss. The heat from the cauliflower will wilt the spinach a little (note: if you’re not planning to eat the salad right away, let the tray from the oven cool completely before you mix it with the spinach). Enjoy!