Roasted Curried Cauliflower Salad
User Reviews
4.6
66 reviews
Excellent
Roasted Curried Cauliflower Salad
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Roasted Curried Cauliflower and Chickpea Salad - An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!!
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Ingredients
Cauliflower and Chickpeas
- one 15-ounce can chickpeas garbanzo beans, drained, rinsed, and patted dry (I use no-salt added)
- 1 medium/large head cauliflower trimmed into bite-sized florets
- 2 tablespoons olive oil
- 2 to 3 tablespoons yellow Madras curry powder or to taste
- 2 tablespoons ground ginger or to taste
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Dressing and Salad
- 6 ounces Greek yogurt I used 0% fat
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or to taste
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- curry powder optional and to taste
- ½ cup raisin medley black, golden, yellow, or your favorite raisins
- ½ cup shelled salted pistachios
- ⅓ cup fresh cilantro finely minced
Instructions
- Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
- Cauliflower and Chickpeas - To a baking sheet lined with foil (for easier cleanup) add the chickpeas to one side and pat them dry with paper towels. To the other side add the cauliflower. Evenly drizzle everything with the olive oil, evenly sprinkle with curry powder, ginger, salt, pepper, and using your hands, toss very well to coat evenly.
- Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting. While the food roasts, make the dressing.
- Dressing and Salad - To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
- After cauliflower and chickpeas are done, transfer onto a serving platter, evenly sprinkle with the raisins, pistachios, cilantro, and evenly drizzle with the dressing, to taste. You likely won't need all the dressing and extra will keep airtight in the fridge for up to 1 week. Cauliflower and chickpeas are best warm and fresh but will keep airtight in the fridge for up to 5 days. Do not dress the whole salad if you are intending for planned leftovers and instead dress when you plan to serve.
Nutrition Information
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Serving
1
Calories
476kcal
(24%)
Carbohydrates
69g
(23%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
14g
Cholesterol
2mg
(1%)
Sodium
1364mg
(57%)
Fiber
14g
(56%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 476kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 2mg | 1% |
| Sodium | 1364mg | 57% |
| Fiber | 14g | 56% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
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