Warm Cauliflower, Chickpea and Beetroot Salad

300 gm dried chickpeas, soaked in cold water overnight, drained
½ onion, coarsely chopped
1 fresh bay leaf
4 garlic cloves
2 beetroot (about 300gm)
100 ml (1/3 cup) extra-virgin olive oil
2 tbsp thyme leaves
100 gm coarse sourdough breadcrumbs
15 (20gm) seedless raisins, coarsely chopped
For deep-frying: vegetable oil
200 gm cauliflower, broken into florets
1 Spanish onion, thinly sliced
300 gm silverbeet, leaves coarsely torn, stems coarsely chopped
½ tsp fennel seeds
½ lemon, juice only
5 (10gm) blanched almonds, finely chopped or grated
Cauliflower purée
300 gm cauliflower, broken into florets, stem coarsely chopped
75 ml milk
2 tbsp olive oil
Wholegrain mustard dressing
1 tsp wholegrain mustard
50 ml extra-virgin olive oil
2 tsp red wine vinegar
1 tsp muscatel vinegar or sherry vinegar

Heat oven to 180C. Combine chickpeas in a saucepan with onion, bay leaf and a chopped garlic clove, cover with water, bring to a simmer over medium heat, simmer until tender (at least 1 hour), drain, keep warm.

Meanwhile, chop remaining garlic, combine with beetroot, 40 ml oil and half the thyme in a small roasting tray, cover with foil and roast until tender (50 minutes-1 hour). Peel, cut into wedges, set aside.

Meanwhile, for cauliflower purée, combine cauliflower and milk in a small saucepan, bring to a simmer over medium heat, simmer until tender (10-15 minutes). Cool slightly, process in a blender with oil until smooth, season to taste, set aside, keep warm.

Combine breadcrumbs, raisins, remaining thyme and 40ml oil in a bowl, season to taste, spread in an even layer on a tray lined with baking paper and bake, stirring occasionally, until golden (5-7 minutes). Set aside.

Meanwhile, heat oil in a deep-fryer or deep-sided saucepan to 180C. Fry cauliflower florets in batches until golden (1-2 minutes; be careful, oil may spit). Drain on absorbent paper, season to taste, keep warm.

For wholegrain mustard dressing, whisk ingredients in a bowl to combine and set aside.

Heat a large frying pan over medium heat, add remaining oil, Spanish onion, silverbeet stems and fennel seeds and sauté until onion is tender (5-7 minutes). Add chickpeas, beetroot and dressing, season to taste, add silverbeet leaves and toss until just wilted (2-3 minutes). Add lemon juice, scatter with cauliflower florets, almonds and breadcrumb mixture and serve warm with purée on the side.

from: gourmettraveller.com