Roasted Cauliflower Salad with Yogurt and Sriracha Dressing
This Roasted Cauliflower Salad with Yogurt and Sriracha dressing is the perfect autumn salad! The cooked chickpeas and the roasted cauliflower go perfectly with the tender yet spicy Yogurt and Sriracha dressing which give this salad an extra kick. This salad is super healthy and contains three of my all time favourite ingredients: cauliflowers, chickpeas and pomegranate seeds.
Apart from being super easy this recipe is also super cheap and super healthy. Cauliflowers are high in fibre and choline and are filled with nutrients. Chickpeas are super high in proteins which makes them a perfect meat alternative. They are also filled with vitamins, minerals and fibre and are said to improve digestion. Pomegranate seeds keep your heart healthy and your skin clear as well as aiding with weight loss. What more could you want?
I know many people don’t love spicy food so you can also choose to make a Yogurt and Lime dressing for the salad instead which also tastes amazing (for some reason chickpeas and lime are a match made in heaven).
Prep Time: 15 Min
Cooking Time: 35 Minutes
Ingredients for 4 Portions:
For the Salad:
Cauliflower - 1 Head
Red Onion - 1
Olive Oil - 2 Tbs
Coriander - 1/2 Bunch (you can also use parsley if you don’t like coriander)
Pomegranate Seeds - 150 g or as many as you like
Chickpeas - 2 cans (we like these)
Smoked paprika - 1/2 Tbs
Garlic Powder - 1/4 Tbs
Salt & Pepper
For the Sauce:
Natural Yogurt - 150 g
Sriracha Sauce 1 Tbs
How to:
Start by pre-heating your oven to 200°C.
Clean your cauliflower and cut it into smaller pieces. Bring some water to boil and boil the cauliflower pieces for around 5 minutes.
Drain and dry your cauliflower florets and place them in a bowl along with the red onions which you have cut into strips. Add some olive oil and season with a salt and pepper. Mix everything together in order for the cauliflowers and onions to be covered in olive oil and seasoning.
Place everything on a baking sheet and roast the cauliflower and onions in the preheated oven for 20 minutes
After 20 Minutes take them out of the oven and shake them up a bit in order for all of them to get roasted nicely. Put them back in the oven and roast for an additional 10-15 minutes.
Let the cauliflower cool once you take it out of the oven.
While the cauliflower and onions are roasting you can make the yogurt and Sriracha sauce dressing (it’s going to be a little spicy so if you prefer you can also do a yogurt and lime dressing instead).
Simply add the 1 Tbs of Sriracha to the Natural Yogurt, mix well and put in the fridge to refrigerate until it’s time to serve the salad.
Now it’s time to cook your chickpeas. Heat some olive oil in a pan and add the chickpeas, smoked paprika and garlic powder. Mix and cook the chickpeas over medium heat for about 5 minutes, or until they become nice and crispy.
Remove the chickpeas from the heat.
Clean the cilantro (or parsley) and remove the leaves from the stems. Chop it up into smaller pieces. Also take out your pomegranate seeds (if you bought an entire pomegranate you will have to take out the seeds).
Now it’s time to make the salad, combine the cilantro, pomegranate seeds, cooked chickpeas and roasted cauliflower, mix everything, add some salt & pepper if you like and serve with the yoghurt and Sriracha sauce (or yogurt and lime sauce) you prepared earlier.