This is a variation on a salad we tried at 3 Patapoufs patisserie in Hochelaga, recreated as best as we could at home. I like to add a grain such as farro. I've added edamame beans in a pinch when I was short of chickpeas.
Ingredients
1 cup farro
1 head of cauliflower, broken/trimmed into small florets
3 tbsp olive oil
1 tbsp tumeric
1 tbsp garlic powder
1 tsp salt
2-3 tbsp honey
2 tbsp curry powder
1 tsp cumin
1 tsp ground coriander
1 tsp hot paprika
1 medium can chickpeas
½ cup raisins
½ toasted slivered almonds
¼ cup chopped coriander
Method
- Preheat oven to 475°
- Bring 4 cups of water and 1 tsp salt to boil on the stovetop, then add farro and simmer 20-25 minutes until tender.
- Break down cauliflower into small florets, mix in olive oil, tumeric, garlic powder and salt. Roast until just tender but not soft. 6-10 minutes. (set a timer).
- Drain farro and mix in curry powder, cumin, ground coriander and hot paprika into the farro.
- Toast almonds on medium-low. Do not walk away, they burn easy and will taste bitter if burnt. Do not try to toast them on too high a heat.
- Mix farro into cooling cauliflower, add chickpeas and raisins into the mix.
- Mix in almonds and coriander to serve.
Source
3 Patapoufs in Hochelaga