Roasted Curried Cauliflower Salad


Roasted Curried Cauliflower and Chickpea Salad w/ Lemon Hummus Dressing


  • 1 head cauliflower
  • 1/2 red onion
  • 3 tbsp olive oil
  • 1 tbsp curry powder
  • salt and pepper
  • 1/2 bunch parsley
  • 15 oz can chickpeas
  • 1 tsp smoked paprika
  • 1/4 cup lemon juice
  • 1/2 cup of hummus (more if you want a thicker dressing)
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp salt


  1. Preheat the oven to 400ºF.
  2. Chop the cauliflower into small florets and spread them on a large baking sheet.
  3. Slice the red onion into 1/4-inch strips and place them on the baking sheet with the cauliflower.
  4. Drizzle the cauliflower and onions with 1-2 tbsp of olive oil and season with salt, pepper and curry powder. Toss the cauliflower and onions until coated.
  5. Drain, rinse and dry the can of chickpeas.
  6. Place them on a separate baking sheet, drizzle them with 1 tbsp of olive oil and season with paprika.
  7. Roast the cauliflower, onions and chickpeas for 25 minutes.
  8. Remove the chickpeas and let them cool.
  9. Stir the cauliflower and onions and roast those for an additional 10 minutes. Then remove and let them cool.
  10. While everything is cooling, make the dressing by mixing together the lemon juice, hummus, water, minced garlic, cumin, cayenne and salt.
  11. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces.
  12. Once the cauliflower, onions and chickpeas have cooled, combine them with the parsley and drizzle with the lemon hummus dressing.
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