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Indian Spiced Cauliflower and Chick Pea Salad

A pan of nicely roasted and spiced cauliflower, chick peas and red onions

PC Organics Baby Spinach

Indian Spiced Cauliflower and Chick Pea Salad

Chickpeas provide enough protein to make this lightly-spiced roasted vegetable salad a hearty main ...

Chickpeas provide enough protein to make this lightly-spiced roasted vegetable salad a hearty main course.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: Vegan, Vegetarian
  • Season: Spring
  • Course: Side
  • Main Ingredient: Chickpeas
  • Calories

    250 cal

  • Total Fat

    11 g

  • Saturated Fat

    1.3 g

  • Sodium

    510 cal

  • Total Carbohydrate

    28 g

  • Dietary Fiber

    9 g

  • Protein

    10 g

Indian Spiced Cauliflower and Chick Pea Salad

A pan of nicely roasted and spiced cauliflower, chick peas and red onions

PC Organics Baby Spinach

  • Calories

    250 cal

  • Total Fat

    11 g

  • Saturated Fat

    1.3 g

  • Sodium

    510 cal

  • Total Carbohydrate

    28 g

  • Dietary Fiber

    9 g

  • Protein

    10 g

How to make

Ingredients

  • 1

    Large head cauliflower, trimmed with stems removed and cut in 1-inch (2.5 cm) florets (about 11 cups/ 2.75 L)
  • 1

    Medium red onion, chopped
  • 1 can (540 mL)

    PC®Blue Menu®Chickpeas
  • 1/4 cup (50 mL)

    Olive oil
  • 2 tbsp (25 mL)

    Garam masala
  • 1 tsp (5 mL)

    Turmeric
  • 1 tsp (5 mL)

    Salt
  • 1/2 tsp (2 mL)

    Cayenne pepper
  • 1/3 cup (75 mL)

    PC®Plain 0% M.F. Greek Yogurt
  • 1 tbsp (15 mL)

    grated lemon rind
  • 4 tsp (20 mL)

    fresh lemon juice
  • 1 tbsp (15 mL)

    Dijon mustard
  • 2 cups (500 mL)

    PC®Organics Baby Spinach, packed
  • 3 tbsp (45 mL)

    Chopped fresh coriander (optional)
  • 3 tbsp (45 mL)

    Toasted pine nuts (optional)

How to make

  • Step 1

    Arrange racks in bottom and top thirds of oven. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

  • Step 2

    Combine cauliflower, onion and chickpeas in large bowl. In small bowl, whisk together oil, garam masala, turmeric, salt and cayenne. Pour over vegetable mixture. Using your hands, toss until well combined. Divide vegetables between prepared baking sheets.

  • Step 3

    Bake for 35 minutes, switching baking sheets top to bottom halfway, or until vegetables are golden brown and softened. Let cool for 15 minutes.

  • Step 4

    Meanwhile, whisk together yogurt, lemon rind, lemon juice, mustard and 4 tsp (20 mL) water.

  • Step 5

    Place roasted vegetables in large bowl. Add spinach; toss to combine. Transfer to serving platter; drizzle yogurt dressing over top. Garnish with coriander and pine nuts, if desired.

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