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:
Hearty
Sweet and spicy
Super flavourful
Fresh and vibrant
Nutrient rich
Healthy
Creamy
So tasty
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!

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
people
|
- 1 small cauliflower finely chopped
- 1 400g can chickpeas drained
- ½ onion sliced
- 2 cloves garlic crushed
- 1 ½ tbsp curry powder
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp lemon, juice
- 2 tbsp olive oil
- 500 g new potatoes halved
- 70-100 g mixed leaves
- 8 spring onions chopped
- 1 tbsp curry paste
- 4 tbsp natural or plant based yogurt (I used Alpo)
- 2 tbsp mango chutney
Ingredients
For the curried cauliflower and roasted chickpeas
For the salad
For the dressing
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- 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