Spiced whole cauliflower & warm chickpea salad

Spiced whole cauliflower & warm chickpea salad

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins


Serves 4
Roast a whole cauliflower to lock in flavour and make an impressive centrepiece - cut at the table or serve in wedges

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal326
  • fat19g
  • saturates10g
  • carbs21g
  • sugars9g
  • fibre8g
  • protein15g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp vegetable oil
  • 1 whole cauliflower, stalk trimmed



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g can chickpeas, drained and patted dry with kitchen paper
  • 1 small red onion, finely chopped
  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp chilli powder
  • 100g full-fat Greek-style yogurt
  • 5 tbsp coconut cream
  • 2 ripe tomatoes, deseeded and roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small pack coriander, leaves roughly chopped (reserve the stems for the marinade)
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • extra virgin olive oil, to serve (optional)

For the spiced marinade

  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tbsp freshly grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 fat garlic cloves, crushed
  • 140g full-fat Greek-style yogurt
  • 2 tbsp coconut cream
  • 2 tbsp finely chopped coriander stems (from the pack above)


  1. Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.

  2. Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.

  3. Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now – when you insert a skewer inserted through the middle, it should meet little resistance.

  4. Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Stephanie Hazell's picture
Stephanie Hazell
12th Feb, 2018
This was easy to make and tasty. I switched chickpeas for tinned green lentils and tinned toms just because that was what I had - it worked well.
10th Jul, 2017
Followed the recipe exactly - served with rice, and a chana dal with spinach. Absolutely delicious vegetarian meal :)
18th Apr, 2017
This was so delicious, I'm not a fan of coriander so swapped that with flat leaf parsley and I used a tinned plum tomato, as I didn't have any fresh ones. It is easy to make, stress free and worth every minute of the time it takes in the oven :)! Thank you for sharing this recipe with us.
20th Nov, 2015
I made this last night and wanted to come back and comment on the recipe. It was SO good! I didn't make any changes to the recipe, just made it as it's written. Took a little time but it was well worth it. Also my friends thought this would make a great centerpiece dish, and I agree!
kathryndonna's picture
29th Oct, 2015
I cooked the cauliflower as above but without the chick pea salad and served it with roast chicken. I was delicious and will try it with the check peas next time too. As well as tasting good there was no smell of cauliflower in the house, something that has previously put my husband off of eating it and even he enjoyed it so success all round!
23rd Jun, 2015
Nice recipe for vegetarian. Many of our clients are, and get a personalised diet http://www.totaldietfood.com/
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?