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Roasted Cauliflower Salad with Chickpeas and Creamy Lime Cilantro Dressing

Roasted turmeric cauliflower, chickpeas, spinach, smoked quinoa and an easy creamy lime cilantro dressing, not only is this salad fuss-free, it's absolutely delicious making it perfect for mid-week meal prep! 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Australian, Middle Eastern
Servings: 4
Calories: 431kcal


Roast Cauliflower Salad with Chickpeas

  • 1 large cauliflower florets & green leaves
  • 1 medium fennel quatered & sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/4 cup almond flakes
  • 125 g organic baby spinach washed
  • 3/4 cup dried chickpeas cooked (or 1 can equivalent)

Smoky Quinoa

  • 2 tsp fresh grated ginger (or 1 tsp ground)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 cup tri-coloured quinoa washed and rinsed
  • 2 cups filtered water
  • 5 dried apricots diced

Creamy Coconut, Lime & Cilantro Dressing

  • 1/2 cup coriander stems & leaves (cilantro)
  • 1 lime juice and zest
  • 1/4 cup organic coconut oil melted
  • 1/4 cup plant based milk*
  • 1/2 tsp fine sea salt


Roasted Cauliflower Salad

  • Pre-heat the oven to 200° celsius.
  • In a lined large baking tray, mix the caufliflower florets, fennel with the extra virgin olive oil and spices (turmeric and cinnamon) and season with salt and pepper.
  • Place the baking tray in the oven and roast the cauliflower, turning half-way, for approximately 20 minutes. Once the caufliflower is golden yellow with slightly charred edges, add the almond flakes for a further 5 minutes until fragrant and golden brown. Set aside to cool.

Smokey Quinoa

  • Meanwhile, in a medium saucepan over a meadium heat, toast the spices (smoked paprika, ground cumin and ground coriander) for approximately 1-minute until fragrant. Stir through the tri-coloured quinoa and add 2 cups of water. Bring to the boil then reduce for a gentle simmer for approaximately 15-20 minutes until the quinoa is el dente.
  • Set aside to cool and stir through the finely chopped dried apricots.

Creamy Coconut, Lime and Cilantro Dressing

  • In a blender or food prosessor, include the coriander stalks and cilantro leaves. Blitz until finely chopped. Include the lime juice, lime zest, coconut oil, plant-based milk and sea salt, and process until well-combined. Set aside.

Combine Ingredients

  • Distribute the smokey quinoa, organic baby spinach, roasted cauliflower and canned chickpeas amongst 4 bowls. Drizzle with the Creamy Coconut, Lime and Cilantro dressing. Bon Appétit :)


Note "plant-based milk" - I have previously used coconut or almond and both are delicious! 


Calories: 431kcal | Carbohydrates: 66.2g | Protein: 16.2g | Fat: 13.8g | Saturated Fat: 4.1g | Sodium: 339mg | Potassium: 1170mg | Fiber: 15.5g | Sugar: 10.2g | Calcium: 165mg | Iron: 6mg