If you love recipes that are packed with flavor yet come together with minimal effort, this Cauliflower Curry recipe with Curry Vinaigrette is one you will want to keep on repeat.
Roasted cauliflower, tender chickpeas, creamy yogurt, sweet raisins, crunchy almonds, and fragrant curry create a beautiful balance of textures and flavors that feels both comforting and elegant.
What I love most about this recipe is its versatility. Serve it as a satisfying vegetarian main course, bring it to a summer gathering, or pair it with chicken, fish, or lamb for a complete meal.
It is wholesome, colorful, and proof that simple ingredients can create something truly memorable.
Why you will love this recipe: roasting the cauliflower deepens its natural sweetness, while the curry vinaigrette and yogurt dressing add layers of warmth and creaminess.
The combination of chickpeas and cauliflower also provides a nutritious, fiber-rich dish that is as nourishing as it is delicious.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step-by-step instructions on how to make this delicious curry chickpea salad
- Equipment Needed
- Giangi’s Pro Tips
- What dishes can you enjoy with this cauliflower curry recipe?
- Storing and Reheating
- Variations and Substitutions
- If you enjoy this recipe, you may want to try my other recipes.
- Cauliflower Curry Recipe, with Curry Vinaigrette
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Chickpeas, I used the canned one and rinsed them well under cold water.
Greek yogurt, Sour cream, Ground coriander and cumin are the base of your spiced yogurt
Lemon, Honey, Raisins, Curry power and olive oil are all used to create that amazing chickpea curry dressing.
Olive oil used with the dressing as well as with roasting the cauliflowers.
Cauliflower is trimmed and cut into bite sized pieces. Easier to enjoy.
Almonds and Mint with the raisins are tossed over the curry chickpea salad.
Salt and pepper is the seasoning that you will need for this recipe.
Step-by-step instructions on how to make this delicious curry chickpea salad
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
This recipe is divided into four parts, but one is easier to prepare than the others. Shall we start?
- Prepare the chickpeas by placing them in a small saucepan with water and salt. Cover and cook over low heat for 10 to 15 minutes, or until the chickpeas are tender yet still retain their shape. Let them cool off at room temperature in their liquid.
- Roast the cauliflower in the oven for about 15 to 20 minutes. Simply cut the florets to the same size and place them on a cookie sheet. Season with salt, pepper, and olive oil, then toss to coat all the florets. Turn once during the baking process.
- Prepare your spiced yogurt by combining the yogurt, sour cream, coriander, cumin, salt, and pepper, then cover and refrigerate until ready to use.
- Move on to make the curry sauce by mixing the lemon juice with the honey, add the raisins, and let them soak for about 15 minutes. Remove the raisins and set them aside.
- Add the curry powder and salt to the lemon-honey liquid, then, while whisking, add the olive oil.
- In a large bowl, add the cauliflower and any bits. Drain the chickpeas and transfer them to the large bowl with the cauliflower. Add the dressing and toss.
- Spread the yogurt on the bottom of a large serving plate, spoon the cauliflower over it, and sprinkle the raisins, almonds, and mint over it.
Equipment Needed
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Small pan
Sheet pan
Small bowl
Whisk
Salad bowl
Giangi’s Pro Tips
- I used canned chickpeas; however, you can use dried chickpeas and soak them for 6 hours or overnight in the refrigerator.
- Either way, you may choose canned or dried. When ready to prepare this recipe, always cook them for about 10 minutes with a garlic clove, bay leaves, and/or thyme.
- You can prepare the spiced yogurt the night before so the ingredients have time to blend well. Optional, of course.
What dishes can you enjoy with this cauliflower curry recipe?
A rich, healthy, and delicious dish that will work well by itself, or alongside:
Halibut in Soy, Honey, Ginger marinate,
Pan Fried Lamb Chops with Garlic Cream and Porcini Mushrooms.
The possibilities are endless. Great to bring to your summer picnic BBQ.
The yogurt binds all the flavors and enhances them, giving the vegetables a great flavor.
Storing and Reheating
Make ahead: You can prepare the spiced yogurt the night before, so the ingredients have time to blend well. Optional, of course.
Store: Place your leftovers in an airtight container and refrigerate for up to 3 days.
Reheat: Bring back to room temperature and enjoy.
Variations and Substitutions
You can substitute the chickpeas with cannellini beans or fava beans
If you enjoy this recipe, you may want to try my other recipes.
Orrechiette with Chickpeas and Zaatar
Cauliflower Curry Recipe, with Curry Vinaigrette
Ingredients
FOR THE BEANS
- 8 ounces chickpeas
- 1 ½ teaspoon sea salt
FOR THE SPICED YOGURT
- 1 cup nonfat Greek Yogurt
- ½ cup sour cream
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- salt and pepper
FOR THE DRESSING
- 2 tablespoons lemon juice
- 1 ½ tablespoon honey
- ⅓ cup golden raisin
- 1 teaspoon curry powder
- salt
- ¼ cup olive oil
FOR THE SALAD
- 1 head of cauliflower, trimmed and cut into bite-size pieces roasted
- 2 tablespoons olive oil
- ¼ cup almonds, chopped
- ½ cup mint, leaves
- salt and pepper, to taste
Instructions
MAKE THE BEANS
- Rinse a can of chickpeas and place it in a small saucepan. Add water to cover and add the salt. Cook over medium-low heat for 10 to 15 minutes or until the chickpeas are tender and still retain their shape. Let them cool off to room temperature in their liquid.
MAKE THE SPICED YOGURT
- In a medium bowl combine the yogurt, sour cream, coriander, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cover and refrigerate until ready to use.
MAKE THE DRESSING
- In a small bowl, whisk the lemon juice and the honey. Add the raisins and let them soak for 15 minutes. Remove the raisins with a slotted spoon and reserve.
- To the remaining liquid, add the curry powder and ½ teaspoon salt. Whisking constantly, add the olive oil in a small steady stream.
MAKE THE SALAD
- Position a rack in the center of the oven, and heat the oven to 425F. On a large rimmed baking sheet, toss the cauliflower florets with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast stirring once, until golden-brown and tender, 15 to 20 minutes.
- Transfer the cauliflower and any browned bits on the pan to a large bowl. Drain the chickpeas, then transfer them o the bowl with the cauliflower. Add the dressing and toss to combine.
- Spread the yogurt evenly on the bottom of a large serving platter. Spoon the cauliflower mixture on top of the yogurt, and top with the raisins, almonds, and mint leaves.
Notes
- I used canned chickpeas; however, you can use dried chickpeas and soak them for 6 hours or overnight in the refrigerator.
- Either way, you may choose canned or dried. When ready to prepare this recipe, always cook them for about 10 minutes with a garlic clove, bay leaves, and/or thyme.
- You can prepare the spiced yogurt the night before so the ingredients have time to blend well. Optional, of course.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sauces, Salads, Sides
- Cuisine: International
- Type: Under 45 minutes
Did you make this?
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