1kg head cauliflower, trimmed
400g can chickpeas, drained, rinsed
1 tblsp Cajun seasoning
1 clove garlic, crushed
½ tsp sea salt flakes
¼ cup olive oil
60g baby spinach leaves
¹⁄³ cup natural sliced almonds, toasted
200g tub Greek yoghurt
2 tblsps lemon juice
½ cup finely chopped fresh parsley
Cut cauliflower into medium florets. Place in a large bowl. Add chickpeas, seasoning, garlic and salt. Drizzle with oil. Season with cracked pepper. Toss to coat.
Spread mixture over the base of a large roasting pan lined with baking paper.
Cook in a moderate oven (180C), turning halfway, for about 35 minutes, or until cauliflower is tender. Transfer cauliflower mixture to a large tray. Cool slightly.
Meanwhile, make dressing. Whisk all ingredients in a jug until smooth.
To serve, combine warm cauliflower mixture in a serving bowl with spinach and almonds. Toss to combine. Drizzle with dressing