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Spiced roast cauliflower salad with chickpeas

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  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Gluten free
  • Egg free

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

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Spiced roast cauliflower salad with chickpeas and pumpkin seeds

Ingredients

  • 1 head cauliflower or broccoli, cut into florets
  • 2 tbs olive oil
  • 2 tsp Coles Moroccan Seasoning or all purpose seasoning
  • 400g can chickpea, lentils or white beans, rinsed, drained
  • 2 cucumbers or carrots, peeled into ribbons
  • 1 cup of leafy mixed herbs, such as coriander, parsley, mint or basil
  • 1 cup (280g) plain yoghurt, natural or greek-style
  • 1 tbs tahini, peanut butter or nut butter
  • zest and juice of 1 lemon or lime
  • 1 tbs pepitas (pumpkin seeds), seed or nut of choice, toasted, coarsely chopped

Nutritional information

Per serve: Energy: 912kJ/218 Cals (10%), Protein: 8g (16%), Fat: 12g (17%), Sat fat: 2g (8%), Carb: 16g (5%), Sugar: 9g (10%), Fibre: 6g (20%), Sodium: 244mg (12%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

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

  2. Step 2

    Add the chickpeas, lentils or beans, cucumbers or carrots and mixed herbs to the cauliflower mixture on the tray and toss to combine. Transfer to a serving platter.

  3. Step 3

    Whisk the yoghurt, tahini or nut butter and lemon or lime juice in a small bowl. Season. Drizzle over the cauliflower or broccoli mixture on the platter and sprinkle with lemon or lime zest and chopped nuts.

Spiced roast cauliflower salad with chickpeas

Spiced roast cauliflower salad with chickpeas
  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 1 head cauliflower or broccoli, cut into florets
  • 2 tbs olive oil
  • 2 tsp Coles Moroccan Seasoning or all purpose seasoning
  • 400g can chickpea, lentils or white beans, rinsed, drained
  • 2 cucumbers or carrots, peeled into ribbons
  • 1 cup of leafy mixed herbs, such as coriander, parsley, mint or basil
  • 1 cup (280g) plain yoghurt, natural or greek-style
  • 1 tbs tahini, peanut butter or nut butter
  • zest and juice of 1 lemon or lime
  • 1 tbs pepitas (pumpkin seeds), seed or nut of choice, toasted, coarsely chopped
    Description

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

    Method

    1. Step 1

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

    2. Step 2

      Add the chickpeas, lentils or beans, cucumbers or carrots and mixed herbs to the cauliflower mixture on the tray and toss to combine. Transfer to a serving platter.

    3. Step 3

      Whisk the yoghurt, tahini or nut butter and lemon or lime juice in a small bowl. Season. Drizzle over the cauliflower or broccoli mixture on the platter and sprinkle with lemon or lime zest and chopped nuts.