Spicy Cauliflower and Chickpea Salad December 18 2015 by Simone Denny

I have made this cauliflower salad so many times that I can't not share it with you! Cauliflower has had a real comeback in our house in forms but this recipe has to be my favourite. 

It has a lovely flavour from the cinnamon, curry and cumin spices and is a great texture from the cauliflower, chickpeas and hazelnuts. You can enjoy this for lunch or dinner. 

Spicy Cauliflower Salad


1 large cauliflower (about 1kg)

1 large red onion sliced in rings

1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

1 tablespoon of maple syrup

1 cup of Chickpeas (either cooked or 1 BPA free can of chickpeas strained)

1 large handful of baby spinach leaves

½ Cup of Hazelnuts (roasted and shelled)

I large handful of chopped coriander

½ cup of red raisins, cranberries or pomegranate (optional)



200ml of olive oil

80 ml of red vinegar

2T maple syrup (100% pure) or raw honey

1 tsp Sea Salt

1½ tsp mustard powder (or Dijon mustard)

1½ tsp curry powder

¼ tsp cinnamon

1 tsp cumin

Back pepper to taste


Pre heat the oven to 200C

Break cauliflower into bit sized florets and add to a baking tray. Pour a couple of tablespoons of olive oil over the cauliflower and season with salt.

Back for about 15 minutes or until the cauliflower has turned golden brown (you may turn them halfway).

Remove from the oven and allow to cool

In a large salad bowl add all of the ingredients, leaving the nuts and raisins to sprinkle over the top.

To make the dressing, add all ingredients to a jar and shake well.


Dress the salad with your desired amount of dressing.