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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Deryn Macey - Running on Real Food

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.