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Curry-Roasted Cauliflower and Carrot Salad


Although this salad may not qualify as authentic Indian food, it's definitely delicious and gluten free to boot. Spicy curry flavors meld into cauliflower and carrots while roasting and when finished, they're
tossed with arugula and a simple vinaigrette. The addition of garbanzo beans adds protein, making this a complete vegetarian powerhouse that's great for entertaining or as a healthy main dish.

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  • For Vegetables:
  • 1-1/2 cups sliced carrots, in coin shapes
  • 1 medium head of cauliflower, cut into small florets
  • 1/4 cup olive oil
  • 1 tablespoon curry powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • one 15-ounce can chickpeas (garbanzo beans)
  • 4 heaping cups of arugula
  • For Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 tsp salt


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 400 degrees F. Combine cauliflower and carrots in a large bowl. In a separate small bowl, whisk together olive oil, curry powder, salt and pepper. Pour onto cauliflower and carrots, stirring to coat.

Spread these vegetables onto two large baking sheets. Roast for 30 minutes, stirring once, until vegetables are tender and browned. Remove from oven and let cool slightly. In a medium bowl, combine chickpeas and arugula. In another bowl, whisk together dressing ingredients and pour onto chickpeas and arugula, stirring to coat. Empty onto serving platter, then top with roasted vegetables. Serve at once.


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