Roasted cauliflower, chickpea & yogurt salad with red chicory and garlic-baked croutons

1 Preheat the oven to 190ºC, gas mark 5. To make the croutons, rip the bread into rough 2cm pieces. Spread out onto a parchment-lined baking tray and drizzle with the olive oil. Sprinkle over the garlic granules and toss everything together. Rearrange evenly on the tray and bake for about 10 minutes, or until golden. Tip the baked croutons onto a plate and set aside.

2. Turn the oven up to 240ºC, gas mark 9 and wipe the baking tray to reuse. Rip the outer leaves off the cauliflower and discard any discoloured or marked bits. Roughly chop any large leaves but keep smaller ones whole. Wash and dry. Cut the cauliflower florets from the core, then peel the tough outer layer from the stalk. Slice the peeled stalk into 0.5-1cm thick pieces. Spread everything out on the baking tray and drizzle with the olive oil. Season well and mix together, as before.

3. Roast for 25-30 minutes, tossing halfway through. Pick out any leaves at the halfway point with tongs if they are browning too fast. While the cauliflower is roasting, whisk all the dressing ingredients together in a large mixing bowl with some freshly ground black pepper.

4. Add the chickpeas, salad onions and most of the red chicory to the dressing. Stir well. When the cauliflower is ready, add it to the bowl and toss together. Transfer to a serving dish or bowl and top with the reserved red chicory and cauliflower leaves, along with the croutons. Sprinkle over the parsley, then serve.