Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 4tablespoons olive oil
- 1teaspoons curry powder
- 1teaspoons chili powder
- 1teaspoons ground cumin
- 1/2teaspoons turmeric powder
- 1 head cauliflower, cut into florets
- 400grams canned chickpeas, drained, rinsed
- 1/2teaspoons salt
- 1/2teaspoons pepper
- 50grams cashews, roasted
- 25grams raisins
- 3tablespoons coriander, leaves chopped
Nutrition per serving
1190kJ / 283Cal
1190 Kilojoules or 283 Calories
14% of daily energy intake*
Protein
8.0grams
Fat
18.2grams
Carbs
19.7grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A quick and tasty salad made up of roasted cauliflower tossed with warm spices, making an intensely colourful and uniquely flavoured salad that can be eaten either hot or cold.
Method
Step 1 of 3
Preheat the oven to 200°C/180°C fan-forced, while lining a baking tray with baking paper. Mix the olive oil, curry powder, chili powder, cumin and turmeric together in large bowl.
Step 2 of 3
Add in the cauliflower and chickpeas tossing with the spiced oil, season with salt and pepper before spreading the cauliflower onto the lined baking tray. Roast in the oven for 15 minutes flipping the ingredients oven halfway through cooking.
Step 3 of 3
Toss the roasted cauliflower and chickpeas with the cashews, raisins and chopped coriander together adding the Bombay cauliflower salad to a bowl eating either warm or chilled.
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