Roasted Curried Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-less salad with roasted curried cauliflower and chickpeas as the STARS!! Topped with raisins, pistachios, cilantro, and a DELISH tangy Greek yogurt dressing!!
When the weather is colder I still love to eat my veggies, but roasting them is my preferred way to enjoy them because cold vegetable salads aren’t my jam this time of year.
This easy, healthy, lettuce-less salad with roasted cauliflower and chickpeas that are tossed in Madras curry powder and ginger are the stars of the show.
As with all curry powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy but there’s robust flavor.
To add texture and crunch to the salad, I added chewy raisins and salted pistachios. I used a raisin blend (from Trader Joe’s) but you can use regular (black) raisins if that’s what you have on hand or go with all golden. If you’re not a raisin fan, simply omit them.
The dressing is an easy, whisk-together number comprised of Greek yogurt, olive oil, apple cider vinegar, honey, salt, and pepper. The natural tanginess and cooling nature of the Greek yogurt balances the heat from the curry powder and ginger and it’s a perfect complement.
Add cilantro for herbaceous freshness and a pop of green color and you’ve got yourself a satisfying salad that’s naturally vegetarian (vegan if you omit the dressing and/or substitute the Greek yogurt – I recommend Veganise), gluten-free, and ready in 45 minutes.
Perfect for lunches, as a meal prep recipe, or as a light meatless dinner. Keep those January resolutions going strong.
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Roasted Curried Cauliflower Salad
Ingredients
Cauliflower and Chickpeas
- one 15-ounce can chickpeas, garbanzo beans, drained, rinsed, and patted dry (I use no-salt added)
- 1 medium/large head cauliflower, trimmed into bite-sized florets
- 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 freshly ground black pepper, or to taste
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 freshly ground black pepper, or to taste
- curry powder, optional and to taste
- ½ cup raisin medley, black, golden, yellow, or your favorite raisins
- ½ cup shelled salted pistachios
- ⅓ cup fresh cilantro, finely minced
Instructions
- Preheat oven to 425F. Line a baking sheet with foil for easier cleanup; set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
I found this recipe on the internet and gave it try for a potluck affair at church. The aroma was so g ood while roasting so I knew it would be a hit. Several folks at our potluck told me how wonderful it was and about 9 ladies wanted the recipe. I sent it along to everyone. Will be making this again. It makes a great appetizer or side dish. Made it exactly as written.
I found this recipe on the internet and gave it try for a potluck affair at church. The aroma was so g ood while roasting so I knew it would be a hit. Several folks at our potluck told me how wonderful it was and about 9 ladies wanted the recipe. I sent it along to everyone. Will be making this again. It makes a great appetizer or side dish. Made it exactly as written.
Thanks for the 5 star review and it’s great that it was a hit and lots of ladies wanted the recipe – thanks for sharing!
great
I made this last night and my husband and I both loved it!! So much flavor! It was actually really spicy from the curry powder and it was great! I would definitely make this again for ourselves or for a party! Thank you!!
I made this last night and my husband and I both loved it!! So much flavor! It was actually really spicy from the curry powder and it was great! I would definitely make this again for ourselves or for a party! Thank you!!
I love making lettuce-less salads on Sundays to eat for lunch throughout the week. This was very good, especially for a change of pace from my usual bean/quinoa salads. I wasn’t sure about the raisins so I skeptically added dried cranberries, but they added a nice sweet note. Plus this is a beautiful salad. I love opening up my lunch and to be greeted with pretty food. It has a total spring vibe.
I love lettuce-less salads as well! Glad this has been a winner for you!
Averie, this looks SO delicious. I love all sorts of roasted cauliflower dishes, and your flavors here look especially tasty. Definitely giving this a try!
LMK if you do try it. If you like roasted cauli, the curry and the raisins and the SAUCE really elevate plain ‘ole cauliflower. I personally loved this dish!
I am obsessed with roasted cauliflower. This salad is happening asap! Pinned!
Thanks for pinning and me too…roasted veggies are my obsession as well!
I think I’m actually meant to be a vegetarian. I’m totally drooling over this!
I think you could be one! Glad I got a carnivore to drool :)
I love any roasted vegetable and can’t wait to try this as well! The dressing looks fantastic–I can probably think of a couple of other ways to use some of the leftovers. This has inspired me to make tandoori chicken to go with it.
I think you are going to love this, knowing you! And yes that dressing was sooo good! Simple but so much flavor. Let me know how your tandoori chicken turns out and what recipe you use if you end up making it. That’s a recipe I’ve wanted to put on my blog for awhile but haven’t gotten around to it yet.
We just finished demolishing this (along with some tandoori chcken). It was sooo good–the dressing, pistachios, raisins and cilantro went so well with the cauliflower. I think it is rather addicting!!
I am so glad you loved the cauliflower! I loved it too. I made an extra batch of it when I made this originally and kept it in the fridge for almost a week and when I was feeling snacky, I would go and grab a few pieces and dip them in the dressing to prevent me from eating Christmas cookies and the like. LOL. I think it’s addicting too!