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Curried Cauliflower Salad

curried cauliflower salad

Don’t be scared off by the curry and turmeric—just a pinch adds a mild flavor that perfectly complements the cauliflower and chickpeas. It’s light and refreshing with a pop of sweet from the raisins.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 large head cauliflower, broken into bite-size florets
  • 1 large onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup raisins
  • 2 tablespoons chopped fresh cilantro or ¼ teaspoon ground coriander
  • 1/2 teaspoon kosher salt


Preheat oven to 400° F.
On a rimmed sheet pan, combine cauliflower, onions, olive oil, curry powder, and turmeric; toss to coat evenly. Roast until cauliflower is tender and lightly browned, about 25 minutes.
Transfer to a large bowl. Add beans, raisins, cilantro, and salt; stir well. Serve warm or cool.