Curry Roasted Cauliflower Salad w/ Crispy 1Chick Peas
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • ¼ tsp onion powder
  • ¼ tsp ground ginger
  • 1 tsp ground tumeric
  • 1 tsp curry powder
  • 15.5 oz can garbanzo beans (chickpeas)
  • 1 tbsp olive oil
  • ¼ tsp pink himalayan salt (or any salt will do)
  • 1 head cauliflower, chopped into florets
  • 2 tbsp olive oil
  • 1 tsp pink himalayan salt
  • ¼ cup sliced raw almonds
  • ⅓ cup creme fraiche
  • 1 - 2 tbsp fresh lime juice (1/2 lime)
  • 2 tbsp water
  • salt & pepper to taste
  1. First preheat oven to 400 degrees.
  2. Next drain and rinse your chickpeas. Pat dry with a paper towel and peel off skin. Pat dry again and let sit for about 5 more minutes to ensure moisture is out.
  3. Next toss chickpeas with 1 tbsp olive oil and himalayan salt.
  4. Spread chickpeas out onto a baking sheet and place in oven for about 25-30 minutes, tossing halfway through or until chickpeas are a nice gold color and crispy to taste.
  5. Remove chickpeas from oven and toss with ½ tsp of seasoning mix (recipe below). Continue to let chickpeas cool at room temperature until cauliflower has finished roasting.
  6. On a baking sheet add your cauliflower florets, 2 tbsp olive oil, 1 tsp himalayan salt and the remainder of your seasoning mix. Toss until cauliflower florets are fully coated and then place in same 400 degree oven for 25-30 minutes, tossing halfway through.
  7. Remove from oven and place florets in a large bowl.
  8. Sprinkle with crispy chickpeas, sliced almonds and drizzle with creamy lime dressing (recipe below). Serve.
Seasoning Mix:
  1. in a small bowl add ¼ tsp onion powder, ¼ tsp ground ginger, 1 tsp ground numeric and 1 tsp curry powder. Stir together until spices are well blended.
Creamy Lime Dressing:
  1. In a small bowl whisk together creme fraiche, fresh lime juice and water. Salt & pepper to taste
  2. Keep in fridge until food is ready to serve
Recipe by My Lavender Blues at