Turmeric Roasted Cauliflower Chickpea Kale Salad

At Lifebox, we love our vegan snacks. But occasionally, we are in need of something a bit more substantial. From cauliflower rice to cauliflower steaks, cauliflower seems to be the hottest vegetable on the block. It’s an incredibly versatile vegetable which works as a great low-calorie substitute for starchy carbohydrates, such as rice and potato. I love roasting it in turmeric because of the incredible flavour, and colour, it gives the dish. Turmeric actually contains anti-inflammatory properties and has a long history of use in Ayurveda medicine – one extra reason to sprinkle it on your veggies. 

Serves: 2 or 4 as sides

Ingredients

For the Kale Salad:
1 tbsp extra-virgin olive oil
2 tbsp tahini, plus extra to drizzle
Juice of ½ lemon
1 garlic clove, minced or grated
1 tbsp water¼ tsp salt
200g kale, shredded
½ red onion, finely sliced
2 tbsp mixed seeds

For the Roasted Cauliflower:
1 cauliflower head, cut into florets
½ tsp salt2 tsp turmeric
1 tbsp extra-virgin olive oil

For the Curried Chickpeas:
½ tsp smoked paprika
½ tsp mild chilli powder
¼ tsp cumin
¼ tsp turmeric
¼ tsp salt
1 x 400g tin of chickpeas, rinsed and drained
1 tbsp extra-virgin olive oil

Method

To make the dressing for the kale salad, whisk together the olive oil, tahini, lemon juice, garlic, water and salt. Pour it over the kale and massage for 2–3 min

utes – massaging the kale softens the leaves and deepens the flavour of the salad. Cover with cling film and set aside. This step can be done several hours ahead of time.

Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with tinfoil. Toss the cauliflower with the salt, turmeric and olive oil, and place on the baking tray. Bake for 30 minutes.

In a small bowl, combine the seasoning for the curried chickpeas. Add the spices to the chickpeas and gently toss. Heat the olive oil in a large pan and cook the chick

peas for 10 minutes.

Add the onion, seeds, roasted cauliflower and chickpeas to the kale salad and gently toss. This salad makes the perfect vegan snack for when you’re on-the-go or when you just want something a bit spicier! 

This recipe comes from The Food Medic by DrHazel Wallace.