Curried Roasted Cauliflower Salad with Chickpeas
This roasted cauliflower salad with creamy dressing features curried roasted cauliflower with red onion, cranberries and crispy chickpeas for a warm salad that makes a delicious side dish or addition to a holiday meal.
Servings: 6
Ingredients
Roasted Cauliflower Salad
- 1 head cauliflower cut into bite-sized pieces (8 cups, 735 g)
- 1 can chickpeas drained and rinsed
- 1 red onion cut into ½-inch slices (2 cups, 205 g)
- 1 tbsp oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp ginger
- ¼ tsp cinnamon
- ½ cup dried cranberries (70 g)
- ½ cup chopped cilantro
- ½ cup toasted cashews (optional) (70 g)
- salt and black pepper
Yogurt Dressing
- ½ cup plain vegan yogurt (125 g)
- 1 tbsp vegan mayo (15 g)
- 2 tbsp apple cider vinegar (30 ml)
- 2 tsp maple syrup
- 1 tsp curry powder
- salt and pepper
Instructions
- Prepare: Preheat the oven to 425℉. Chop the cauliflower and red onion and open, drain and rinse the chickpeas.
- Prepare for Roasting: Add the chopped cauliflower, chickpeas and red onion to a large bowl with 1 tbsp of oil. Sprinkle the curry powder, cumin, garlic powder, ginger and cinnamon over top. Season with salt and pepper then toss to coat.
- Roast Cauliflower, Chickpeas and Onion: Divide the mixture evenly between two baking sheets, spreading it out in an even layer. Roast for 28-30 minutes, tossing the mixture and rotating the pans halfway through, until the cauliflower is tender and chickpeas are slightly crisp.
- Prepare Dressing: While the cauliflower is roasting, to the same large bowl add all of the dressing ingredients and whisk until smooth. Season to taste with salt and pepper.
- Mix Salad: Let the roasted cauliflower and chickpeas cool briefly. When just warm, add to the bowl with the dressing along with the cranberries, cilantro and cashews and mix well.
- Serve: Transfer to a serving platter or individual bowls and top with more cilantro, if desired.
Notes
Salad can be stored in an airtight container in the fridge for up to 4 days.
Enjoy leftovers cold or warmed in the microwave.
