Roasted Turmeric Cauliflower & Chickpea salad with Tahini Yoghurt

A deeply nourishing anti-inflammatory bowl built around roasted cauliflower and chickpeas, warming spices, fresh herbs and a creamy tahini yoghurt dressing.

This dish delivers plant diversity, fibre, polyphenols and anti-inflammatory spices, helping support gut health, blood sugar balance and sustained energy.

Perfect as a light lunch or vegetable-forward dinner alongside quality protein like grilled chicken, fish, duck or lamb.

Why this works

• Cauliflower – rich in antioxidants and sulforaphane, supports detox and reduces inflammation.

• Chickpeas – high in fibre and slow-release carbs for gut health and steady energy.

• Turmeric & Cumin – natural anti-inflammatory spices that aid digestion.

• Tahini – healthy fats and minerals that support hormone balance.

• Fresh herbs (parsley & mint) – add polyphenols and support gut bacteria diversity.

• Pomegranate & pistachios – antioxidants and crunch for extra nutrients and texture.

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Roasted turmeric cauliflower and chickpea salad

Ingredients

serves 4 (as a side salad)

Roasted Cauliflower & Chickpeas

• ½ cauliflower, cut into florets

• 1 jar chickpeas, rinsed and dried

• 1 tsp turmeric

• 2 tsp ground cumin

• 2 tsp paprika

• ¼ tsp cayenne pepper

• Sea salt

• Drizzle extra virgin olive oil

Tahini Yoghurt Dressing

• 1 tsp light tahini

• 1–2 tbsp coconut milk yoghurt

• Juice of ½ lemon

• 1 small garlic clove, finely grated

• Splash apple cider vinegar

• Pinch sea salt

Simple Herb Salad

• ½ red onion, thin half-moons

• Handful cherry tomatoes, chopped

• Squeeze fresh lemon juice

• Small handful parsley, chopped

• Small handful mint, chopped

• Drizzle extra virgin olive oil

To Finish

• Pomegranate seeds

• Crushed pistachios

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1. Preheat oven to 200°C fan.

2. Place the cauliflower florets and dried chickpeas onto a baking tray.

3. Sprinkle over the turmeric, cumin, paprika, cayenne pepper and sea salt.
   Drizzle with olive oil and toss everything together so the vegetables are well coated.

4. Roast for 20 minutes, turning halfway through, until the cauliflower is golden and the chickpeas slightly crisp.

5. Make the dressing by whisking together tahini, coconut yoghurt, lemon juice, grated garlic, apple cider vinegar and sea salt until smooth and creamy.

6. Prepare the herb salad by mixing the sliced red onion, chopped tomatoes, lemon juice, parsley, mint and olive oil in a bowl.

7. Assemble the bowl
   Spread the tahini yoghurt dressing onto the base of a serving plate.
   Top with the roasted cauliflower and chickpeas.

8. Spoon over the fresh herb salad and finish with pomegranate seeds and crushed pistachios for crunch and brightness.

9. Serve immediately.

For easy lunch prep:

Layer into glass containers:

1. Roasted cauliflower and chickpeas

2. Herb salad

3. Pomegranate and pistachios (add just before eating for crunch)

Pack the tahini dressing separately and drizzle just before eating.

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Stainless steel baking tray

Microplane grater