Turmeric Roasted Cauliflower with chicken, chickpeas and almond

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
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5 servings
Calories: 377kcal


  • 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


  • 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


Calories: 377kcal
Carbs: 20.1g | Fat: 10.1 | Protein: 61.6g

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