Roasted cauliflower, chickpeas, crunchy celery, and carrot get tossed in a curry spiced creamy yogurt-based dressing for a protein and veggie packed nourishing salad. I love this on it’s own with some toast or as a side with grilled protein. As always, don’t skip those pickled onions! Pickled jalapenos would also be delicious in there for some spice.
Ingredient highlight
Cauliflower! Is a great source of vitamin K and vitamin C. Like all of it’s cruciferous family members, cauliflower contains compounds, called glucosinolates, that may help prevent cancer.
Servings 4 People
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 4 cups cauliflower florets (cut bite-sized)
- 2 tbsp olive oil, divided
- 1 ¼ tsp kosher salt, divided
- ¼ cup plain whole milk yogurt
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 tsp curry powder
- ½ tsp black pepper
- ¼ tsp ground turmeric
- 1 (15 oz) can chickpeas, drained and rinsed (about 1 ½ cups)
- 1 cup grated carrot (about 1 carrot)
- 2 celery stalks, chopped (about ½ cup)
- ½ cup cilantro
- Pickled red onions (see recipe)
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add cauliflower, 1 tablespoon olive oil, and ½ teaspoon salt to the baking sheet and toss to coat. Bake for 15 minutes, or until slightly charred in spots. Let cool off.
- In a large bowl, add the yogurt, remaining 1 tablespoon olive oil, mustard, lemon, curry powder, black pepper, turmeric, and remaining ¾ teaspoons salt. Whisk until smooth.
- Add the cauliflower, chickpeas, carrot, celery, and cilantro and toss to coat in the dressing. Taste and add more salt, pepper, or lemon, if needed.
- Serve as a simple salad (you could add arugula or eat as is) or put it on top of some toast. Top with pickled red onions and more black pepper.
Items you can prep ahead (optional)
- Pickle red onions
- Prep and roast 4 cups cauliflower
- Grate 1 cup carrot + chop 2 stalks celery
- Whisk together the dressing in the bowl you want to make the salad in
- Salad can be made ahead.
Substitutions:
- To make vegan, substitute a vegan plain yogurt or try substituting with 2 tbsp of tahini, adding water to thin it out as needed (about 2 tbsp). Taste and add more salt or lemon, if needed
- Don’t like chickpeas? Skip them all together and just add more cauliflower, carrot, and/or celery. You could also substitute them with cooked chicken, lentils, or any legume.
- You can use any herb for the cilantro, though green onion, chives, or cilantro work best.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Enjoy this salad chilled or at room temperature. You can warm it up slightly in the microwave to take the chill off. Top it with a fresh squeeze of lemon and sprinkle of salt and pepper.
- Add chopped grilled or shredded chicken into the salad for extra protein.
- Enjoy it with a slice of toast.
- Stir in some arugula or other tender green.
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