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Spicy Roasted Cauliflower Salad

Spicy Roasted Cauliflower Salad

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Spicy Roasted Cauliflower Salad is a vibrant and satisfying dish that brings together charred cauliflower, crispy chickpeas, and fluffy quinoa, all dressed in a flavorful spicy tadka. This salad is perfect for any occasion, whether as a hearty main course or a refreshing side. With its combination of fresh herbs and zesty spices, it offers a deliciously healthy option that you can enjoy warm or chilled. Quick to prepare and packed with nutrients, it’s an excellent choice for meal prep or casual lunches. Dive into this colorful bowl of goodness and let the flavors transport you!

Ingredients

Scale
  • 3/4 cup dry quinoa
  • 1/2 head cauliflower, chopped into florets
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1/2 medium red onion, cut into thick strips
  • 1 handful of mint leaves, finely minced
  • 1 handful of cilantro leaves, finely minced
  • 3 tbsp olive oil
  • 2 tsp cumin seeds
  • 1 finely minced garlic clove
  • 1/2 tsp kosher salt, plus more as needed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/4 tsp black pepper
  • 3 tbsp lemon juice
  • 1 tsp honey

Instructions

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 1 ½ cups water and a pinch of salt. Bring to boil then reduce heat to simmer for 10-12 minutes until water absorbs. Let it steam covered for an additional 10 minutes.
  3. On one baking sheet, toss cauliflower florets and red onion with olive oil and salt. Spread chickpeas on another sheet. Roast both trays in the oven for 25-30 minutes until golden brown.
  4. In a large bowl, mix cooked quinoa with roasted vegetables and minced herbs.
  5. Prepare tadka dressing by heating olive oil in the same pot used for quinoa; add spices until bubbling then stir in lemon juice and honey.
  6. Drizzle dressing over salad mixture; toss gently to combine.

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