A lovely salad to have as a side dish to almost any main course. Interesting flavours combine for a scrumptious salad sure to please and great for something a little different.
Place chickpeas on a baking sheet lined with paper and sprinkle with paprika and salt, and pepper to taste and roast at 200C for 20 minutes until crispy and browned.
Run the cauliflower florets through a food processor until you get 'rice' – being sure not to make 'flour'.
Add mustard and lime to 1/2 cup of dressing of your choice. Taste and adjust. Mix it all together. Voila!
Recipe Note
Feel free to add spring onion and an orange for extra flavour!
