Roasted 4C Salad (Cauliflower, Cashew Chickpea, Coriander)
This Roasted 4C Salad is one of those easy, feel-good dishes that fits effortlessly into everyday life. With warm spiced cauliflower and chickpeas, fresh greens and a creamy yoghurt dressing, it works just as well as a side dish at dinner as it does packed up for lunch the next day.
Ingredients:
- ¼ cauliflower chopped
- 1 can chickpeas (drained, rinsed) – you could swap for butterbeans
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin seeds (crushed/grind) – you could swap for ground
- 1 tsp coriander seeds (crushed/grind) – you could swap for ground
- ¼ cup oil
- Spinach
- 1 can mangoes, sliced – you could use fresh if available
- Fresh coriander or parsley
- ½ cup natural yoghurt
- 1 tsp curry powder
- ½ lemon, juice
Method:
- Combine cauliflower, chickpeas, spices and oil in a bowl to coat.
- Place on roasting tray and bake for ~20min until cauliflower tender and chickpeas golden. Leave to cool slightly.
- Toss through fresh spinach leaves, spring onion and lightly garnish with mango and coriander.
- Combine yoghurt, curry powder and lemon juice into a dressing and drizzle over salad.
Notes:
- This salad pairs really well with grilled chicken, lamb, salmon or prawns. For a vegetarian option, try halloumi, tofu or tempeh to make it more filling as a main meal.
- This recipe is a has a gut-friendly combo! Chickpeas and cauliflower provide fibre to support digestion, while yoghurt adds protein and gut-loving probiotics – a nice balance for everyday eating.
- No mango? Try fresh apple, pear, roasted pumpkin or even dried apricots to add some sweetness.
- Not a fan of coriander? You can substitute it for flat-leaf parsley, fresh basil or mint!
- Turmeric, cumin and coriander aren’t just flavour boosters – they also offer anti-inflammatory benefits and can support overall wellbeing when used regularly.
- Cashews can be swapped for almonds, peanuts or sunflower seeds depending on what you have on hand.
- You can store roasted cauliflower and chickpeas in the fridge for a few days, then add fresh greens, mango and dressing just before serving – perfect for meal prep!
