Indian-Spiced Cauliflower and Masala Pumpkin Seed Salad
This is one of our favourite dishes. A warm curried cauliflower, crunchy chickpea, fresh spinach and herby lemon tahini salad. Roasting the purple and white cauliflower florets gives a vibrant colour and exposes their sweetness; and pairing it with the toasted masala spiced pumpkin seeds takes it to the next level.
Vegan & Gluten Free
1 small white cauliflower – cut into florets
1 small purple cauliflower – cut into florets (if unavailable, use two white cauliflowers)
1 400g can cooked chickpeas – washed and drained
2 large handfuls of fresh spinach
1 tbsp curry powder
1 tsp cumin Seeds
1 tsp black mustard seeds
2 tbsp coconut oil
For the Tahini Dressing
Juice of 1 lemon
1 garlic clove – minced
1 small bunch coriander, roughly chopped
120ml of cold water
For the Masala Seeds
1 tsp coconut oil
150g pumpkin seeds
½ tsp garam masala
½ tsp chilli powder
½ tsp turmeric powder
Preheat oven to 200C.
Put the cauliflower florets and chickpeas in a large bowl. Add your coconut oil, maldon salt, curry powder, cumin seeds and black mustard seeds and toss well. Spread over a lined baking tray and roast for 40 minutes until the cauliflower is soft and slightly charred.
To make your tahini dressing, in a mixing bowl, add half your chopped coriander, tahini paste, lemon juice, minced garlic and 120mls of cold water. Whisk until smooth and creamy, adding a little more water if it’s too thick. It should be drizzling consistency, then add maldon salt to taste and set aside.
Now it’s time to make the masala roasted pumpkin seeds. In a frying pan over a high heat, heat the coconut oil and fry off the garam masala, chilli powder and turmeric for 2 minutes. Add the pumpkin seeds and maldon salt and continue to fry until the seeds start to pop. Remove from heat and set aside.
Now it’s time to assemble!
On a beautiful serving platter, toss the warm spiced cauliflower, chickpeas and spinach until well combined. Drizzle generously with the tahini dressing and smother in crispy masala pumpkin seeds and the rest of your roughly chopped coriander.