Curried Cauliflower Salad
A flavour-packed roasted cauliflower salad that is a breeze to make. This salad travels well if you keep the dressing separate so it’s a great option if you’re asked to bring a salad to a gathering.
How long will it take?
40 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 cauliflower, chopped into small florets
- 400 g can of chickpeas, drained
- ½ tsp turmeric
- 1 tsp smoked paprika
- ½ tsp ground ginger
- ½ tsp chilli powder
- ½ tsp table salt
- Olive oil
- 150 g baby spinach leaves
- 100 g pine nuts
- ½ bunch mint leaves, chopped
- ½ bunch coriander leaves, chopped, plus extra for garnish
- 100 g pomegranate arils
For the Dressing
- 150 g Greek yoghurt
- 3 tbsp mango chutney
- 1 lime
- Pinch of salt
How do I make it?
- Preheat oven to 180C.
- Add cauliflower and chickpeas to a baking tray. Combine turmeric, paprika, ginger, chilli powder and salt in a small bowl. Pour spices over cauliflower and chickpeas and toss to coat. Drizzle generously with olive oil and toss again.
- Cook for 15-20 minutes or until cauliflower is almost cooked. Add spinach leaves and pine nuts, and cook for a further 8 minutes.
- Remove from the oven and set aside to cool.
- Meanwhile make the dressing by adding yoghurt and chutney to a bowl with the zest and juice of the lime, and a pinch of salt. Mix well.
- When the cauliflower has cooled, add mint, coriander, and pomegranate, and toss to combine.
- Serve topped with dressing and garnished with extra coriander leaves.
