Curry Roasted Cauliflower Salad with Chickpeas
This vibrant curry roasted cauliflower salad with chickpeas, cranberries and creamy yogurt dressing is sure to become a staple in your recipe rotation.
About the Recipe
This roasted cauliflower salad recipe features oven-roasted cauliflower, chickpeas and red onion with sweet-tart cranberries and crunchy cashews with an addictive, creamy and zesty yogurt dressing that brings it all together.
Whether you’re looking for a healthy and hearty salad for lunch, meal prep salad, yummy side dish or something to bring along to a potluck or get-together, this flavorful salad does it all.
For the Roasted Cauliflower Salad
- Cauliflower: You’ll need one large head of cauliflower or 2 small heads of cauliflower, though the amount doesn’t have to be precise. Mine worked out to roughly 8 cups of chopped cauliflower.
- Chickpeas: Canned chickpeas are good but you can cook your own if you prefer. You’ll need about 2 cups.
- Red Onion: You’ll need 2 small or 1 large red onion or enough to make about 2 cups of slices. Again, there’s no need to be precise.
- Oil: You can use any cooking oil you like such as avocado oil, grape seed oil or olive oil.
- Spices: You’ll need curry powder, cumin, garlic powder, ground ginger and cinnamon.
- Cranberries: Use dried cranberries or substitute raisins or chopped medjool dates.
- Cilantro: You’ll need fresh cilantro or you can substitute fresh parsley.
- Cashews: The cashews are optional but nice for extra texture and crunch. Purchase them toasted or toast them in a pan or in the oven over low heat until golden brown, or you could purchase dry roasted cashews. Pumpkin seeds, pecans, hazelnut, pine nuts or sunflower seeds would all work as well. Sesame seeds also make a nice addition or topping.
For the Creamy Dressing
- Yogurt: Any plain plant-based yogurt works as long as you like the flavour. I used Riviera plain coconut yogurt.
- Mayo: Use your choice of vegan mayo.
- Apple Cider Vinegar: Apple cider vinegar works well though you could substitute lemon juice or even white vinegar if that’s what you have.
- Maple Syrup: Agave or honey are suitable substitutes.
- Curry Powder: Use a mild yellow curry powder.
Please scroll to the end of the post to find the full recipe card with ingredient measurements.
Variations & Additions
This salad makes a great base for experimenting with different ingredients and flavours. Here are a few ideas:
- Add 1-2 cups roasted sweet potatoes or swap the cauliflower for sweet potato entirely.
- Add up to 1/2 cup grated carrot.
- Add diced red or green bell pepper.
- Serve topped with pomegranate.
- Add a couple handfuls of baby spinach, kale or arugula.
- Add up to 1/2 cup kalamata olives.
- Add 2-3 tbsp of additional finely chopped fresh herbs like parsley or mint.
- For alternative dressings, you can use the creamy tahini dressing from this Fall Harvest Salad, this Maple Dijon Dressing or Miso Tahini Dressing.
Step 1: Roast cauliflower and chickpeas.
Add the cauliflower florets, chickpeas and sliced red onion to a large bowl with 1 tbsp of oil.
Next, add the spices over top and season with salt and pepper. Lastly, toss well to coat everything in the oil and spices.
Spread the mixture evenly between two baking sheets and roast for 28-30 minutes. Shake and rotate the pans halfway through baking.
Step 2: Make the creamy dressing.
Meanwhile, using the same large bowl you mixed the cauliflower in, add all of the dressing ingredients and mix until smooth and creamy.
Step 3: Mix the salad.
Once the cauliflower is done roasting, let it cool slightly then add it to the bowl with the dressing along with the remaining salad ingredients and mix well. Season with salt and pepper, if needed, and enjoy your beautiful salad.
Yes. You can use frozen cauliflower and roast it from frozen without thawing it.
You could make this salad with sweet potato, squash or carrot instead of cauliflower.
Absolutely! The flavours only improve with time so feel free to make it a few hours up to a day in advance.
It can also be stored in the fridge up to 4 days but if you’re making it for an occasion I’d prepare it no more than 1 day in advance.
Leftovers can be enjoyed cold, at room temperature or warmed briefly in the microwave.
Though you could safely freeze this salad it’s not recommended due to the texture change after freezing and thawing.
Technically, yes, but you may need to do it in 2-4 batches depending on the size of your air fryer. Avoid overcrowding the basket. Roast the veggies and chickpeas at 400 F for 10-15 minutes, or until tender and golden.
- Try to cut the cauliflower and red onion into evenly-sized pieces so they roast evenly.
- Use a high temperature for roasting. The recipe calls for roasting at 425 F so be sure to follow that to achieve caramelization of the red onion and caulilfower.
- Don’t overcrowd the pan. Use two pans to roast the cauliflower-chickpea mixture. You want the pieces to have some space so they roast and caramelize rather than steam and get soggy.
- Make in advance. If you have time, try making this salad a few hours before serving so the flavours really have time to meld together. It’s totally fine to enjoy it right away too though!
What to Make Next
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This roasted cauliflower salad with creamy dressing features curry roasted cauliflower with red onion, cranberries and crispy chickpeas for a warm salad that makes a delicious side dish or addition to a holiday meal.
Roasted Cauliflower Salad
- 1 head cauliflower, cut into bite-sized pieces (8 cups, 735 g)
- 1 540 ml can chickpeas, drained and rinsed
- 1 red onion, cut into ½-inch slices (2 cups, 205 g)
- 1 tbsp oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp ginger
- ¼ tsp cinnamon
- ½ cup dried cranberries (70 g)
- ½ cup chopped cilantro
- ½ cup toasted cashews, optional (70 g)
- salt and black pepper
- ½ cup plain vegan yogurt (125 g)
- 1 tbsp vegan mayo (15 g)
- 2 tbsp apple cider vinegar (30 mL)
- 2 tsp maple syrup
- 1 tsp curry powder
- salt and pepper
- Prepare: Preheat the oven to 425 F. Chop the cauliflower and red onion and open, drain and rinse the can of chickpeas.
- Prepare for Roasting: Add the chopped cauliflower, chickpeas and red onion to a large bowl with 1 tbsp of oil. Sprinkle the curry powder, cumin, garlic powder, ginger and cinnamon over top. Season with salt and pepper then toss to coat.
- Roast Cauliflower, Chickpeas and Onion: Divide the mixture evenly between two baking sheets, spreading it out in an even layer. Roast for 28-30 minutes, tossing the mixture and rotating the pans halfway through, until the cauliflower is tender and chickpeas are slightly crisp.
- Prepare Dressing: While the cauliflower is roasting, to the same large bowl add all of the dressing ingredients and whisk until smooth. Season to taste with salt and pepper.
- Mix Salad: Let the roasted cauliflower and chickpeas cool briefly. When just warm, add to the bowl with the dressing along with the cranberries, cilantro and cashews and mix well.
- Serve: Transfer to a serving platter or individual bowls and top with more cilantro, if desired.
Salad can be stored in an airtight container in the fridge for up to 4 days. Enjoy leftovers cold or warmed in the microwave.
- Serving Size: 1
- Calories: 277
- Sugar: 16 g
- Fat: 12 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 10 g
Keywords: roasted cauliflower salad, curried cauliflower salad