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Turmeric Roasted Cauliflower with Chicken, Chickpeas and Almonds

Spiced cauliflower with poached chicken, chickpeas and flaked almonds
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch, Main Course, Salad
Cuisine: Indian
Keyword: cauiflower, chicken, curry, turmeric, yoghurt
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