Cauliflower Salad with Chickpeas
Cook cauliflower florets 6-7 minutes in plenty of boiling salted water. Drain, shock in cold water and drain. Rinse scallions, trim and cut into small rings.
Mix lime juice, garlic clove crushed through a press, ginger, lime zest and olive oil. Season with salt and cayenne and stir in the scallions. Mix with the cauliflower, drained chickpeas and half the cilantro leaves and let marinate about 15 minutes. Toss with remaining cilantro leaves and a little cayenne pepper. Serve in bowls.