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Overhead photograph of a plate of roasted cauliflower salad, tandoori style sitting on a slatted wooden table. A bunch of marigolds sit next to the plate as decoration

Spice Infused roasted Cauliflower Salad

Chef Tripti
Dairy free spice infused roasted cauliflower salad with chickpeas and herbs
Prep Time 15 mins
Cook Time 25 mins
Spice Infusion 20 mins
Total Time 1 hr
Course barbecue, Salad, Side Dish
Cuisine Indian

Equipment

  • Digital scales

Ingredients
  

Spice Infusion

  • 400 gms Cauliflower One head
  • 1.5 inch Cassia bark
  • 6 Cloves
  • ¼ tsp Turmeric
  • 1 Javitri or Mace
  • 1 Black cardamom
  • 7 gms Garlic
  • 12 gms Ginger
  • 1 Tej patta or indian bay leaf
  • 750 ml Water
  • 1 teaspoon Salt

Salad

  • 50 gms Roasted Chickpeas
  • 50 gms Baby spinach
  • 20 gms Mint leaves
  • 20 gms Pomegranate
  • 20 gms Pickled onions
  • ½ teaspoon Sumac
  • 20 gms Dairy free yoghurt

Roasted chickpea

  • 50 gms Boiled chickpeas (or canned)
  • 1 teaspoon Olive oil
  • 1 teaspoon Cumin powder
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Kala namak
  • ¼ teaspoon Chilli powder

Instructions
 

Infusing the Cauliflower

  • In a large pot add all the spices, salt and water and bring to the boil.
  • Remove the outer leaves of cauliflower and trim the bottom stem to where the florets start.
  • Place the cauliflower tail down into the boiling spice infused water and cover with a lid. During this process, our aim is to not cook the cauliflower. It will become a bit softer, but will still hold firm.
  • Turn off the heat and let it rest for 10 minutes, with the lid on.
  • Turn the cauliflower, with the head immersed in the spice liquor and let it rest for another 10 minutes, again with the lid on.
  • Remove the lid and leave the cauliflower to infuse in spices for at least one hour.
  • Pre heat the oven to 200ºC ( Fan assisted oven )
  • Remove the cauliflower from the spice infusion and cut into large florets.
  • Arrange the cauliflower florets onto a baking tray, leaving enough space in between each floret.
  • Roast in the oven for 20-25 minutes until you have a nice golden brown colour and the cauliflower is cooked.
  • Once ready, set aside to cool.

Roasted Chickpeas

  • Transfer boiled (or canned) chickpeas to a bowl and add cumin, kala namak, chilli powder, turmeric and oil.
  • Give it a good toss to insure the chickpeas are coated in the spice oil mix.
  • Transfer onto a baking tray and roast in the oven for 20-25 minutes.
  • They are done when they are a little crispy.
    Overhead photograph of a bowl of roasted chickpeas
  • Once done remove from the oven and leave to cool on baking tray.

Assemble the Salad

  • Wash and pat dry the baby spinach.
  • Cut and seed the pomegranate.
  • Wash, pat dry and roughly chop the mint leaves
  • On a plate arrange the spinach leaves and add the roasted cauliflower florets.
  • Add dollops of yoghurt and the roasted chickpeas.
  • Scatter the pickled onions and chopped mint.
  • Finish with pomegranate seeds and sumac powder.
Keyword Dairy free, plantbased, salad