Roasted Turmeric Cauliflower & Chickpea salad with Tahini Yoghurt

This anti-inflammatory roasted cauliflower and chickpea bowl is a nourishing, flavour-packed meal perfect for lunch or a light dinner. Cauliflower and chickpeas are roasted with turmeric, cumin, paprika and cayenne until golden, then served over a creamy tahini coconut yoghurt dressing and topped with a fresh herb salad, pomegranate seeds and pistachios.

Packed with fibre, plant diversity and anti-inflammatory spices, this bowl supports gut health, balanced energy and blood sugar stability. It’s naturally gluten-free and dairy-free and works beautifully as a healthy meal prep lunch.

Save this recipe for a simple, vibrant anti-inflammatory meal that’s full of flavour and easy to prepare.