Spicy roast cauliflower, almond & turmeric salad

Superfood salad for a perfect lunch

The roasted cauliflower salad with feta and pomegranate in PACKED (the book I co-authored with Becky Alexander) has been really popular and I’ve been eating it most weeks.  I decided it was time for a change so I took the super satisfying combination of cauliflower and chickpeas and added an Indian twist using turmeric and curry powder. This delicious vegan recipe uses almonds for protein and is really simple to make. Pile in whatever green leaves you have in the fridge. I used coriander leaves as well as rocket to complement the spices perfectly.

Turmeric totally deserves its superfood status. It contains curcumin which has been the subject of thousands of research papers. Evidence shows it has powerful anti-inflammatory properties and even the potential to fight cancer.

Ingredients
Makes 2 lunches
1 small cauliflower (about 325g/11oz with leaves removed)
400g/14oz can of cooked chickpeas, drained and rinsed
handful of almonds
2 tbsp rapeseed oil
2 tsp ground turmeric powder
2 tsp curry powder
pinch sea salt
Handful of dried apricots
Handful cherry tomatoes, halved
Handful of rocket leaves
Handful of coriander leaves
Squeeze of lemon juice
Freshly ground black pepper
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Break the cauliflower into small, bite-sized florets. Tip it into a bowl along with the chickpeas and almonds
  3. In a small bowl mix together the oil, turmeric, curry powder and sea salt. Spoon in this mixture over the cauliflower, chickpeas and almonds. Mix well until everything is coated.
  4. Tip the mixture into a baking tray and roast in the oven for 15 minutes. Remove from the oven and leave to cool for 5 minutes.
  5. Snip the apricots into small pieces over the bowl. Add the tomatoes and rocket leaves. Tear the coriander leaves on top.
  6. To serve squeeze over half a lemon and plenty of freshly ground black pepper.
  7. If you wish to make this as a packed lunch divide the cauliflower mixture after step 4 and keep one half in a sealed container in the fridge for the following day. Put the other half in your lunch box and add the apricots, rocket, tomatoes, coriander and black pepper as described. Wrap a wedge of lemon in foil and place in the container ready to squeeze over at lunchtime.
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About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email michelle@mission-nutrition.co.uk