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Curried cauliflower and raisin salad bowl with crispy chickpeas, red onion, and lemon yogurt dressing in a white ceramic bowl

Curried Cauliflower and Raisin Salad Bowl

A hearty, spiced salad bowl of roasted curried cauliflower, plump raisins, crispy chickpeas, and lemon-yogurt dressing, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower and Chickpeas
  • 1 large head (about 900 g) cauliflower cut into medium florets
  • 400 g can canned chickpeas drained, rinsed, and patted very dry
  • 3 tbsp olive oil
  • 2 tsp curry powder mild or medium
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 60 g raisins golden or regular, added near end of roasting
Lemon-Yogurt Dressing
  • 120 g plain Greek yogurt full-fat
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup for vegan
  • 1/4 tsp curry powder
  • 1/4 tsp fine salt
To Serve
  • 15 g fresh cilantro leaves roughly chopped
  • 1/2 small red onion thinly sliced
  • 30 g toasted pumpkin seeds
  • 4 lemon wedges for serving

Method
 

Roast the Cauliflower and Chickpeas
  1. Heat the oven to 220 C / 425 F. Line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, combine the cauliflower florets and dried chickpeas. Drizzle with 3 tablespoons of olive oil, then add the curry powder, cumin, garlic powder, salt, and pepper. Toss until everything is evenly coated.
  3. Spread the mixture in a single layer on the prepared sheet pan, making sure florets aren't touching. Roast for 17 minutes until the cauliflower edges begin to turn golden.
  4. Scatter the raisins over the pan and return to the oven for a further 8 minutes, until the cauliflower is deeply golden on the cut sides and the chickpeas are crisp. Remove from the oven and let sit for 5 minutes.
Make the Dressing
  1. While the cauliflower roasts, whisk together the Greek yogurt, lemon juice, olive oil, honey, curry powder, and salt in a small bowl until smooth. Taste and add more lemon juice if you want a brighter finish.
Assemble the Bowls
  1. Divide the roasted cauliflower, chickpeas, and raisins among four bowls. Scatter sliced red onion and toasted pumpkin seeds over each bowl.
  2. Drizzle the lemon-yogurt dressing over the top and finish with fresh cilantro leaves. Serve with lemon wedges on the side.

Notes

For extra depth, add a teaspoon of grated fresh ginger to the dressing. It sharpens the curry flavor without adding heat.