Roasted Cauliflower and Chickpea Salad
A Vibrant, Anti-Inflammatory Power Bowl
Crispy turmeric-spiced chickpeas, caramelised cauliflower, fresh pomegranate jewels, and massaged kale tossed in a lemon-turmeric dressing... It’s colourful, crunchy, zesty, and packed with anti-inflammatory power. This isn’t just dinner—it’s a hormone-friendly reset in a bowl.

Ingredients
For the Roasted Veg:
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1 head cauliflower, chopped into florets
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1 x 400g can chickpeas, drained & patted dry
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1½ tbsp olive oil
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½ tsp cumin
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½ tsp smoked paprika
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Salt and pepper, to taste
For the Salad:
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3 cups chopped curly kale (or cavolo nero)
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½ tbsp olive oil (for massaging)
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½ cup fresh pomegranate seeds
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Juice of ½ lemon
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Optional: 2 tbsp chopped parsley
For the Lemon-Turmeric Dressing:
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Juice of 1 lemon
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2 tbsp olive oil
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1 tsp maple syrup or raw honey
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Salt & pepper to taste
Instructions
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Preheat oven to 200°C fan-forced. Line a tray with baking paper.
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Toss cauliflower and chickpeas with olive oil, turmeric, cumin, paprika, salt and pepper. Spread on the tray and roast for 25–30 minutes or until golden and crisp, turning halfway.
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While roasting, massage kale with ½ tbsp olive oil for 1–2 mins until softened.
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In a small jar or bowl, whisk together dressing ingredients until combined.
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Once roasted veg has cooled slightly, combine everything in a large bowl: kale, cauliflower, chickpeas, pomegranate, herbs and a squeeze of lemon juice. Drizzle with dressing and toss gently.
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Serve warm or at room temp with extra lemon wedges on the side.
Why You'll Love It:
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Gut-loving fibre
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Packed with antioxidants & anti-inflammatory goodness
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Supports hormone balance & skin health
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Easy to batch prep for lunches or side dishes
Nutritional Snapshot (Per Serving – Approx.):
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Calories: ~360
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Protein: 12g
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Fibre: 9g
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Curcumin: ~200mg from turmeric
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Vegan, gluten-free, and dairy-free
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