Roasted cauliflower and curry salad

A warm, tasty salad of curry-roasted cauliflower with chickpeas and herbs. Roasting turns the cauliflower into golden, crispy bites, for a healthy and original lunch.

Prep: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 241 kcal · 9 g protein · 15 g carbohydrate · 14 g fat

Ingredients

• 1 cauliflower
• 1 tin of chickpeas
• 1 tbsp curry powder
• 3 tbsp olive oil
• 1 lemon
• 1 bunch of coriander

Method

1. Cut the cauliflower into florets and coat them in oil and curry powder.
2. Add the chickpeas and spread everything out on a baking tray.
3. Roast for 30 minutes at 200 °C.
4. Season with lemon juice and coriander.

Nutritional benefits

Cauliflower is low in calories but rich in fibre, vitamin C and antioxidants; roasted, it turns golden and tasty without losing its qualities. The chickpeas add plant protein and fibre. An original warm salad, filling and 100% plant-based, ideal if you are watching your weight.

Variations and substitutions

• With broccoli, or both kinds of cabbage.
• With feta (not vegan).
• With almonds or seeds for crunch.
• With a tahini and lemon dressing.

Storage and make-ahead

Keeps for 3 days and can be eaten warm or cold: ideal for a lunchbox.

💡 Good to know

Roast the cauliflower until it is well browned, almost crispy: the caramelisation is what makes it irresistible.

Related reading

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: cauliflower · chickpeas · curry · olive oil · lemon.

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