The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This autumnal cauliflower salad hits all the right notes.
Ingredients
Method
1.Preheat oven to 200°C. Add cauliflower to a roasting pan, drizzle with oil, scatter with fennel seeds, coriander seeds and cayenne, season to taste and roast, turning once, until golden (30-40 minutes).
2.Spread labne on a plate and top with cauliflower. Combine chickpeas, fennel, date, shallot, lemon rind and herbs in a bowl, dress with olive oil and lemon juice, season to taste and scatter with fennel fronds to serve.