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Cauliflower chickpeas kale salad recipe
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Turmeric Roasted Cauliflower, Curried Chickpeas & Kale Salad Recipe by Hazel Wallace

From cauliflower rice to cauliflower steaks, cauliflower seems to be the hottest vegetable on the block. It’s an incredibly versatile vegetable which works as a great low-calorie substitute for starchy carbohydrates, such as rice and potato.

I love roasting it in turmeric because of the incredible flavour, and colour, it gives the dish. Turmeric actually contains anti- inflammatory properties and has a long history of use in Ayurveda medicine – one extra reason to sprinkle it on your veggies.

Serves 2 as mains or 4 as sides

Kale Salad
1 tbsp extra-virgin olive oil
2 tbsp tahini, plus extra to drizzle
Juice of ½ lemon
1 garlic clove, minced or grated
1 tbsp water
¼ tsp salt
200g kale, shredded
½ red onion, finely sliced
2 tbsp mixed seeds

Roasted Cauliflower
1 cauliflower head, cut into florets
½ tsp salt
2 tsp turmeric
1 tbsp extra-virgin olive oil

Curried Chickpeas
½ tsp smoked paprika
½ tsp mild chilli powder
¼ tsp cumin
¼ tsp turmeric
¼ tsp salt
1 x 400g tin of chickpeas, rinsed and drained
1 tbsp extra-virgin olive oil


1. To make the dressing for the kale salad, whisk together the olive oil, tahini, lemon juice, garlic, water and salt.
2. Pour it over the kale and massage for 2–3 minutes – massaging the kale softens the leaves and deepens the flavour of the salad. Cover with cling film and set aside. This step can be done several hours ahead of time.
3. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with tinfoil. Toss the cauliflower with the salt, turmeric and olive oil, and place on the baking tray. Bake for 30 minutes.
4. In a small bowl, combine the seasoning for the curried chickpeas. Add the spices to the chickpeas and gently toss. Heat the olive oil in a large pan and cook the chickpeas for 10 minutes.
5. Add the onion, seeds, roasted cauliflower and chickpeas to the kale salad and gently toss.

The Food Medic After Hazel’s father died suddendly, she was consumed by grief, and struggled to eat. Her weight plummeted drastically and, refusing to be hospitalized, she decided to learn what her body needed to heal itself and to prevent illness. Now a qualified Junior Doctor in London and a personal trainer, she is determined to give others solid, medically backed advice and is dedicated to eating herself well, and helping others to do the same. Her debut cookbook isn’t simply a cookbook with a collection of recipes that will help shift a few stubborn pounds before a holiday; it is about health, confidence, happiness and feeling great for good, through understanding what your body needs to stay well.

THE FOOD MEDIC: RECIPES AND FITNESS FOR A HEALTHIER, HAPPIER YOU by Dr Hazel Wallace is available now (Yellow Kite, £20)