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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
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 firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.Salad