Roasted Curried Cauliflower Salad
User Reviews
4.6
Roasted Curried Cauliflower Salad
Description
This recipe uses cauliflower florets and chickpeas roasted together with olive oil, yellow Madras curry powder, ground ginger, salt, and freshly ground black pepper. Roasting at a high temperature produces caramelized edges and tender centers. The dressing combines Greek yogurt, olive oil, apple cider vinegar, honey, salt, and pepper, optionally spiced with additional curry powder. Once assembled, the salad is topped with raisins, salted shelled pistachios, and finely minced cilantro, offering sweet, crunchy, and fresh notes.
Its combination of roasted vegetables, protein from chickpeas, and creamy, tangy dressing makes it suitable for lunch or as a flavorful side dish. The raisins and pistachios add contrasting sweetness and texture.
The recipe recommends stirring and flipping during roasting for even cooking. Adjust seasoning of the dressing before combining. Serve the salad at room temperature or chilled according to preference.
Ingredients
Cauliflower and Chickpeas
- chickpeas garbanzo beans, drained, rinsed, and patted dry (I use no-salt added, one 15-ounce can
- 1 cauliflower trimmed into bite-sized florets, medium or large head
- 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 black pepper or to taste, freshly ground
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 black pepper or to taste, freshly ground
- curry powder optional and to taste
- ½ cup raisin black, golden, yellow, or your favorite raisins, medley
- ½ cup pistachios shelled, salted
- ⅓ cup cilantro finely minced, fresh
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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