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Roasted Curried Cauliflower Salad
4.6 from 66 votes

Roasted Curried Cauliflower Salad

Roasted Curried Cauliflower Salad features tender cauliflower florets and chickpeas roasted with a blend of curry powder and ginger for a warm, spiced flavor. The dish is finished with a creamy Greek yogurt dressing enhanced with apple cider vinegar and honey, then garnished with raisins, pistachios, and fresh cilantro. This salad delivers a mix of textures and a balanced flavor profile suitable for a distinctive side or light main course.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 476 kcal
Course: Side Dish, Salad

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

    Cup of Yum
  1. Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6.  

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 476

% 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.