Curried cauliflower + chickpea potato salad

Curried cauliflower + chickpea potato salad

Source : Roast Cauliflower And Potatoes At 450 In Dry Skillet Toast Seeds Tossing Frequently For 2-3 Minutes Grind In Mortar Amp Pestle Until Fine Add Cur...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 22, 2025

Step:

  1. Roast cauliflower and potatoes at 450.

  2. In dry skillet, toast seeds, tossing frequently, for 2-3 minutes. Grind in mortar & pestle until fine. Add curry powder and cayenne.

  3. Mix ingredients for dressing: yogurt, mayo, lemon juice & zest, and seasonings. Salt & pepper to taste. Add chickpeas, potatoes, cauliflower, craisins. Stir to coat. Add green onions and red onion if desired.

  4. Serve on bed of greens.

Ingredients

  1. 2-3 cauliflowers, chopped and roasted
  2. 10-12 red skin potatoes, chopped and roasted
  3. 2 cups dried chickpeas, soaked and cooked
  4. 2 tsp coriander seeds, whole
  5. 2 tsp cumin seeds, whole
  6. 2 tsp fennel seeds, whole
  7. 2 tbsp curry powder
  8. 1/2 tsp cayenne pepper
  9. 1/2 cup cilantro, chopped
  10. 1 cup mayonaisse
  11. 1 cup plain yogurt
  12. 1/2 cup dried cranberries
  13. 1/2 cup green onions, thinly sliced
  14. zest and juice of 2 lemons
  15. arugula/spinach
  16. can add chicken if desired
  17. 1 red onion, julienned for quick pickling if desired

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