Curried Cauliflower Salad
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Curried Cauliflower Salad
Don’t be scared off by the curry and turmeric—just a pinch adds a mild flavor that perfectly complements the cauliflower and chickpeas. It’s light and refreshing with a pop of sweet from the raisins.
Times
- Prep Time : 10 min
- Cook Time : 25 min
- Ready Time : 35 min
Servings
6
Ingredients
- 1 large head cauliflower, broken into bite-size florets
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- 1/4 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1/2 cup raisins
- 2 tablespoons chopped fresh cilantro or ¼ teaspoon ground coriander
- 1/2 teaspoon kosher salt
Directions
Preheat oven to 400° F.
On a rimmed sheet pan, combine cauliflower, onions, olive oil, curry powder, and turmeric; toss to coat evenly. Roast until cauliflower is tender and lightly browned, about 25 minutes.
Transfer to a large bowl. Add beans, raisins, cilantro, and salt; stir well. Serve warm or cool.
Nutrients
Servings Per Recipe: 6
Amount Per Serving
- Calories: 190
- Total Fat: 5.5g
- Sodium: 363mg
- Total Carbs: 32g
- Dietary Fiber: 4.4g
- Protein: 7g
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Oh I am SOOOO excited to try this!
this is so great! what a wonderful side dish, i love the spices in here
a nice change of pace from standard veggie salads!
Some of my favorite vegetable ingredients: cauliflower, chick peas and curry. This is a wow.
This is good looking healthy, as well as quick and easy