Spiced roast cauliflower salad with chickpeas

Full of flavour and so easy to make, this spiced roast cauliflower salad is a great addition to any lunch or dinner menu.



Note: + Cooling time



  • 1 head cauliflower, cut into florets
  • 2 tbs olive oil
  • 2 tsp Coles Moroccan Seasoning
  • 400g can chickpeas, rinsed, drained
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 cup (280g) Greek-style yoghurt
  • 1 tbs Wellness Road Organic Hulled Tahini
  • 1 lemon, zested, juiced
  • 1 tbs pepitas (pumpkin seeds), toasted, coarsely chopped



Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the cauliflower, oil and Moroccan seasoning in a large bowl. Arrange in a single layer on lined tray. Roast, turning occasionally, for 30 mins or until the cauliflower is golden brown and tender. Set aside to cool slightly.


Add the chickpeas, cucumber, coriander and mint to the cauliflower mixture on the tray and toss to combine. Transfer to a serving platter.


Whisk the yoghurt, tahini and lemon juice in a small bowl. Season. Drizzle over the cauliflower mixture on the platter and sprinkle with lemon zest and pepitas.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.