Roasted Cauliflower & Chickpea Curry Salad

A versatile salad that makes a delicious and filling lunch or a great side dish for supper. A great make ahead meal to keep in the fridge for those busy work weeks.


Serves: 2-4          Prep Time: 20 minutes          Ready In: 1 hour


  • 1 head of cauliflower
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • 1 1/2 tsp curry
  • 1/4 tsp cumin
  • 1/4 tsp corriander
  • 1/2 tsp sea salt
  • 1 cup chickpeas
  • 1/2 orange or red bell pepper
  • 1 stalk of celery
  • 1/4 cup raisins
  • 1/2 mango
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp ground or fresh grated ginger
  • cilantro, optional


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. Melt butter in a large bowl, add oil and spices
  3. Break apart the cauliflower into small florets and coat with oil/spice mixture
  4. Spread cauliflower on baking sheet and bake for approximately 20 minutes
  5. Meanwhile, chop red pepper, celery and mango, and combine in a large bowl with raisins
  6. Next, make the dressing by combing olive oil, honey, lemon juice and ginger
  7. Remove cauliflower from oven and allow to cool for 15-20 minutes
  8. Add cooled cauliflower to large bowl of veggies and coat with dressing
  9. Place in the fridge to cool and allow the flavours to set for another 20 minutes

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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