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curried cauliflower & chickpea salad with mango chutney dressing

This is the best salad for BBQs or big dinners in the hot summer weather. Cauliflower florets and chickpeas are roasted in turmeric, paprika, ginger and chilli before being topped with a zesty mango chutney yoghurt dressing, so delicious and so simple to make. If you don't have mango chutney, you can replace it for any kind of chutney or chilli jam.

Serves 2 & takes 35 minutes to cook


  • 1 cauliflower

  • 1x 400g can of chickpeas, drained

  • ½ teaspoon of turmeric

  • 1 teaspoon of paprika

  • ½ teaspoon of ground ginger

  • ½ teaspoon of chilli powder

  • 100g pomegranate seeds

  • 100g pistachios, roughly chopped (or any other nut)

  • Handful of mint leaves, chopped

  • Handful of coriander leaves, chopped

  • Juice of 1 lime

  • Pinch of salt

  • Olive oil

For the yoghurt dressing

  • 150g thick yoghurt

  • 3 tablespoons of mango chutney

  • Zest and juice of 1 lime

  • Pinch of salt


1. Preheat the oven to 190C, fan setting.

2. Cut the cauliflower into small florets and roughly chop the leaves. Place the cauliflower florets and drained chickpeas onto a large baking tray.

3. Add the spices and a pinch of salt. Mix well to make sure everything is coated in the spices, before drizzling with olive oil. Mix again until everything is coated in the oil.

4. Cook for 20 minutes until the outside of the cauliflower is charred. After 20 minutes, mix through the pistachios and cauliflower leaves and cook again for 5 more minutes.

5. While the cauliflower is cooking, make the yoghurt dressing by mixing together all of the dressing ingredients until smooth.

6. Once the cauliflower is cooked, remove from the oven and mix through the pomegranate seeds, mint leaves, coriander and lime juice.

7. Spoon into a large serving bowl and serve with the chutney yoghurt and some more coriander sprinkled on top.


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