Good Earth Cafe's curried cauliflower, chickpea and mango salad

Photo: Gerard O'Brien
Photo: Gerard O'Brien
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.Ingredients

1 medium head of cauliflower broken into florets
1 tin chickpeas, drained
1½ tsp curry powder
¼ cup olive oil
1 can sliced mango or 1 fresh mango sliced

Optional toppings
sliced spring onion, chopped fresh herbs, sliced capsicum

Coconut yoghurt or finely shredded toasted coconut mixed with Greek-style yoghurt

Roast cauliflower and chickpeas in an oven with oil and curry powder until golden brown.

When cool, add mango and coconut dressing. Mix well. Sprinkle on optional toppings.

This is vegan, dairy- and gluten-free if coconut yoghurt is used.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.Salad

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