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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?

  1. Preheat oven to 180C.
  2. 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.
  3. Cook for 15-20 minutes or until cauliflower is almost cooked. Add spinach leaves and pine nuts, and cook for a further 8 minutes.
  4. Remove from the oven and set aside to cool.
  5. 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.
  6. When the cauliflower has cooled, add mint, coriander, and pomegranate, and toss to combine.
  7. Serve topped with dressing and garnished with extra coriander leaves.

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