1 large head cauliflower, cut into florets
1 packet Continental Tomato Soup Mix
Vegetable oil spray
400g can chickpeas, drained and rinsed
2 tablespoons toasted pine nuts
Sour Cream, Chive & Garlic Dressing
1/3 cup sour cream
¼ cup ranch dressing
2 tablespoons finely chopped chives
1 small clove garlic, crushed
2 tablespoons lemon juice
Preheat oven to 200°C. Place cauliflower in a large bowl. Sprinkle over Soup Mix and stir to coat well.
Place on a lined baking tray and spray with oil. Bake for 20-25 minutes until golden and crispy.
Make the dressing by combining all ingredients in a bowl and mix well.
Place cooked cauliflower on a serving platter, scatter with chickpeas and pines nuts and drizzle with dressing before serving.
Recipe courtesy of Continental
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