cauliflower, chickpea, cauliflower and mint

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This makes a really light summer dinner you could have with brown rice and a big leafy salad, or add it to a BBQ table alongside hot dogs and vegetable kebabs. I’ve also made huge plates of beetroot hummus and topped it with just the roasted cauliflower, which has worked really well at the Frank & Olive crochet retreats. 

In the summer, I swap the mint for coriander and sometimes add in some butternut squash. In winter, I use mint and raddichio, and sometimes just a little mustard.

n.b. Cauliflower does disappear a little when you roast it, so I’d look at one half a cauliflower per person. When you’re chopping the cauliflower, make sure you add in all the tiny florets because they taste amazing when they’re roasted and a little charred, and you don’t want to miss out on that flava!

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Limited edition recipe card for Guac and Roll's Cauliflower, Chickpea, Pomegranate and Mint - a total Guac party classic that everyone will want the recipe for. 

Bright, vibrant, vegan, vegetarian and gluten free! A rainbow salad that also fits right alongside heavier winter dishes or barbeques. This gal will show up to the opening of an envelope!

On double sided card with illustration by Naomi Elliott on the reverse.

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Printed on 100% recycled 300gsm A5 card from independent printers Footprint Collective, based in Leeds, United Kingdom.

Recipes by Ava Szajna-Hopgood of Guac and Roll
Designed by Will Eckersley
Illustration by Naomi Elliott

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