One mouthful in and I knew this salad was going to make it on the blog. I can’t wait to share this one with you!
I rarely order salads when I eat out anymore because they never quite live up to what I can rustle up at home.
And this salad – with its golden, almost caramel-y cauliflower and creamy curry dressing, might just be my new favourite.
It’s pretty simple to make – roast the cauliflower, chickpeas and new potatoes, whip up a dressing, and then pile it all on a bed of mixed leaves.
Plus, it’s packed with nutrients too.
Cauliflower is full of fibre, chickpeas are packed full of protein, new potatoes will give you a healthy serving of carbs, and the spices in the curry powder are great for digestion (try and find a curry powder that contains a couple of the following: ginger, cumin, coriander, fennel and cardamom).
I made this for dinner and ate half warm and then had the other half cold for lunch the next day. I still can’t decide whether I prefer it hot or cold – they both tasted great!
I hope you LOVE this salad as much as I do. It is:
Sweet and spicy
Fresh and vibrant
If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.
And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!
Curried cauliflower, new potato and egg salad
Spicy cauliflower, crunchy chickpeas and roasted new potatoes with a creamy dressing! This salad is packed with flavour and full of nutrients making it the perfect simple supper or nourishing lunch!
For the curried cauliflower and roasted chickpeas
Pre-heat oven to 220C and place the new potatoes in a pan and boil for 4 minutes before adding the chopped cauliflower. Boil for another four minutes.
Once par-boiled, drain the water out of the pan and separate the potatoes from the cauliflower florets. Place the potatoes on a baking tray and return the cauliflower florets to the saucepan.
Make the marinade for the cauliflower by mixing together the garlic, curry powder, salt, pepper, lemon juice, and olive oil (I find it easiest to put all the ingredients in a small jar and shake). If the marinade seems a bit thick then add a little water and mix well.
Add the onions to the saucepan with the cauliflower, pour three quarters of the curry marinade over and mix until well coated. Empty onto a baking tray and add the par-boiled potatoes and roast for 15-20 minutes until golden.
Pour the remaining curry marinade over the chickpeas, mix well and roast with the cauliflower and potatoes for 15-20 minutes until golden and crispy.
While the chickpeas, potatoes and cauliflower are roasting, make the dressing by mixing all the ingredients together until smooth (again, I like to pop them in a jar and shake it for this).
Arrange the mixed leaves on a plate, top with the curried cauliflower and new potatoes. Sprinkle on the chickpeas and the the spring onions and drizzle over the dressing.
*Adjust the amount and strength of curry powder you use depending on your personal taste