Roasted Curry Cauliflower and Chickpea Salad

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Roasted Curry Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-free salad with roasted curry cauliflower and chickpeas like the STARS! Topped with raisins, pistachios, coriander and a delicious spicy Greek yogurt dressing !!

When the weather is colder, I still love to eat my vegetables, but roasting them is my favorite way to enjoy them because cold vegetable salads are not my jam at this time of year.

This easy, healthy, lettuce-free salad with roasted cauliflower and chickpeas mixed with Madras ginger and curry powder are the stars of the show.

As with all curry powders, they vary in intensity and everyone's preference for spices and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn't call it spicy, but it tastes robust.

To add texture and crispness to the salad, I added chewy raisins and salted pistachios. I used a raisin mix (from Trader Joe’s) but you can use regular raisins (black) if that's what you have on hand or go all gold. If you're not a fan of raisins, just skip them.

The dressing is an easy to beat number made up of Greek yogurt, olive oil, apple cider vinegar, honey, salt and pepper. The refreshing, natural nature of Greek yogurt balances the heat of curry powder and ginger and is a perfect complement.

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Add coriander for herbaceous freshness and a hint of green and you get a satisfying salad that is naturally vegetarian (vegan if you skip the dressing and / or substitute Greek yogurt – I recommend Veganise), gluten-free, and ready in 45 minutes.

Perfect for lunch, as a food preparation recipe, or as a light meatless dinner. Keep the January resolutions strong.

Roasted Cauliflower Curry Salad

Roasted Curry Cauliflower and Chickpea Salad – An EASY, healthy, lettuce-free salad with roasted curry cauliflower and chickpeas like the STARS! Topped with raisins, pistachios, coriander and a delicious spicy Greek yogurt dressing !!

Ingredients:

Cauliflower and chickpeas

  • a 15-ounce can of chickpeas (chickpeas), drained, rinsed, and dried (use salt without salt)
  • 1 medium / large head cauliflower, cut into bite-size florets
  • 2 tablespoons of olive oil
  • 2 to 3 tablespoons Madras yellow curry powder, or to taste
  • 2 tablespoons ground ginger, or to taste
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Dressing and salad

  • 6 ounces of Greek yogurt (I used 0% fat)
  • 2 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey, or to taste
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • curry powder, optional and to taste
  • 1/2 cup raisin mix (black, gold, yellow) or your favorite raisins
  • 1/2 cup of shelled salted pistachios
  • 1/3 cup fresh coriander, finely chopped

Addresses:

  1. Preheat oven to 425F. Cover a baking sheet with aluminum foil for easy cleaning; set aside.
  2. Cauliflower and chickpeas – To a baking sheet lined with aluminum foil (for easier cleaning) add the chickpeas to the side and dry them with paper towels. On the other side add the cauliflower. Evenly spray everything with olive oil, sprinkle evenly with curry powder, ginger, salt, pepper, and with hands, mix well to coat evenly.
  3. Bake for about 35 to 40 minutes, or until cauliflower is as tender as you like; Stir in the chickpeas and flip the cauliflower once or twice while baking to ensure even roasting. While the food is roasting, prepare the dressing.
  4. Dressing and salad – In a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper and mix. Test, check the balance of the seasoning and the desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
  5. After cauliflower and chickpeas are ready, transfer to a serving platter, sprinkle evenly with raisins, pistachios, cilantro, and drizzle evenly with dressing, to taste. You probably won't need all the dressing, and the extra will keep in the refrigerator for up to 1 week. Cauliflower and chickpeas are warm and fresh, but will stay airtight in the refrigerator for up to 5 days. Don't garnish the entire salad if you intend on the planned leftovers, and instead get dressed when you plan to serve.

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