Indian Spiced Roast Cauliflower Salad Recipe

17 January 2018

Head Chef Scott is always coming up with new and interesting salad ideas for our Wellington lunchbars.  This warmly spiced mix of vegetarian protein, roasted and raw veges is a tasty way to get healthy eating points and utilise staff favourite Raglan Coconut Yoghurt.  

This recipe will yield enough for several meals.  It's a great salad to pop in individual mason jars: grab one from the fridge each morning and you've got your work lunches sorted for a few days!

Commonsense Cauliflower Salad Recipe 1024x1024


Indian Spiced Roast Cauliflower Salad Recipe

Dressing Ingredients:

350ml Raglan Coconut Yoghurt
1/2 tsp crushed garlic
1 tbsp crushed ginger
1 tsp salt
Zest of two small lemons
2 tsp ground cumin
1 handful chopped herbs (mint, coriander, parsley)

Salad Ingredients:

2.5 cups cooked lentils
3 carrots, grated
1/4 red cabbage, sliced 
2 capsicums, sliced
1/4 cup raisins
1/4 cup sunflower seeds

For roasting:
1.5 heads cauliflower, cut into florets
2 cups pumpkin, cut into 2cm cubes
1 tsp each: cumin, coriander, turmeric
Pinch each of cayenne pepper and salt
Sunflower oil 


  • Toss the cauliflower and pumpkin in the oil and spices.  Roast at 250c for 10 min, stir and roast for another 5 min.  Allow to cool for 10 mins.
  • Combine all salad ingredients
  • Mix all the dressing ingredients together in a bowl and drizzle over the salad.  Optional: serve topped with microgreens and an extra dollop of coconut yoghurt.

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