This bright and vibrant spiced cauliflower salad is deliciously flavoursome yet remarkably easy to throw together. Ensure that your cauliflower florets are well seasoned and roast them in a well-heated oven until they start to lightly char; this will really bring out a sweet nuttiness from the cauliflower, which balances beautifully with the yoghurt and flaked almonds. This dish also makes an amazing side-salad or as an accompaniment to another curry; simply leave out the chicken.
Turmeric Roasted Cauliflower with Chicken, Chickpeas and Almonds
Spiced cauliflower with poached chicken, chickpeas and flaked almonds
Servings: 5 servings
Calories: 377kcal
Ingredients
- 1 small cauliflower (880g)- cut into small florets
- 25 ml olive oil
- 2 tsp garlic powder
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsp red chilli flakes
- 1 tsp yellow mustard seeds
- 800 g chicken breast- poached
- 240 g chickpeas- cooked or canned
To serve
- 25 g flaked almonds- toasted
- 1 spring onion- finely sliced
- 180 g greek yoghurt
- ½ lemon
Instructions
- Pre-heat the oven to 220°C
- Combine the cauliflower florets with the oive oil, garlic powder, turmeric, cumin, chilli flakes and mustard seeds. Season generously with freshly ground salt & pepper, and ensure the florets are evenly coated.
- Spread the florets out on 1-2 baking trays- being careful not to overcrowd them. Roast for 15-20 minutes or until they begin to colour slightly. Set aside to cool
- While the cauliflower is roasting, poach the chicken breast, or cook them to your liking
- Combine the shredded chicken, cauliflower and chickpeas in a large bowl, then transfer to a serving plate
- Scatter with flaked almonds and sliced spring onions. Add a few dollops of greek yoghurt, squeeze over the lemon and serve
Nutrition
Calories: 377kcal
Carbs: 20.1g | Fat: 10.1 | Protein: 61.6g
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