Chef Juma | Kichakani Serengeti’s Roasted Cauliflower

Juma Mbwana Kilo has been a chef at Sanctuary Retreats for 24 years and works at the mobile Sanctuary Kichakani Serengeti Camp in Tanzania.

Ingredients

For the Salad

1 large head of cauliflower, cut into florets
1 can chickpeas, drained
1/4 cup extra virgin olive oil
2 teaspoons smoked paprika
2 cloves garlic, minced or grated
kosher salt and black pepper
6 cups mixed greens (Spinach, lettuce, Rocket, Baby Spinach)
1 cucumbers, sliced
1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
2 tablespoons fresh chopped chives
feta cheese, crumbled
1-2 avocados, sliced

For the Creamy Honey Mustard Vinaigrette

1/4 cup extra virgin olive oil
juice of 1 lemon
3 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons tahini
2 tablespoons apple cider vinegar
kosher salt

Method

1. Preheat oven
2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili
   powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss
   well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly
   charred.
3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and
   chives.
4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake
   (or whisk) until completely smooth. Taste and adjust the salt and pepper.
5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette
   and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The
   salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.