Turmeric, roasted cauliflower, curried chickpeas & kale salad

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 2-4

Turmeric, roasted cauliflower, curried chickpeas & kale salad


    For the roasted cauliflower
  • 1 cauliflower head, cut into florets
  • ½ tsp salt
  • 2 tsp turmeric
  • 1 tbsp extra-virgin olive oil
    For the curried chickpeas:
  • ½ tsp smoked paprika
  • ½ tsp mild chilli powder
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 1 x 400g tin of chickpeas, rinsed and drained
  • 1 tbsp extra-virgin olive oil


  1. To make the dressing for the kale salad, whisk together the olive oil, tahini, lemon juice, garlic, water and salt. Pour it over the kale and massage for 2–3 minutes – massaging the kale softens the leaves and deepens the flavour of the salad. Cover with cling film and set aside. This step can be done several hours ahead of time.
  2. Preheat the oven to 180°C/350°F/gas mark 4.
  3. Line a baking tray with tinfoil.
  4. Toss the cauliflower with the salt, turmeric and olive oil, and place on the baking tray. Bake for 30 minutes.
  5. In a small bowl, combine the seasoning for the curried chickpeas. Add the spices to the chickpeas and gently toss. Heat the olive oil in a large pan and cook the chickpeas for 10 minutes.
  6. Add the onion, seeds, roasted cauliflower and chickpeas to the kale salad and gently toss.


Recipe by The Food Medic

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