Date posted: 19/09/2018

Roasted spiced cauliflower salad with coconut dressing

  • Serves 10
Votes: 1 Average: 5


Cauliflower - chopped 550g
New potatoes - quartered 400g
Red onions - wedges 100g
Pure olive oil glass 50ml
Street Food Masala Goa paste 100g
Everyday Favourites medium desiccated coconut 200g
Chickpeas in water 800g
Everyday Favourites cooking salt 4g
Baby spinach - sliced 100g
Fresh mint 10g
Fresh lime juice 30ml
Pomegranate seeds 50g
Whole cashew nuts 80g
Red chilli - finely sliced 15g


This twisted Indian salad is vibrant and fresh and brings much loved vegetables roasted together. This salad is really versatile as it can also be used as a wrap or naan filling for a street food on-the-go product or a salad base topped with a protein.
  1. Mix the cauliflower, potatoes, red onions, oil and masala goa paste together and roast for 20 minutes, then allow to cool.
  2. Toast the desiccated coconut and set aside to cool.
  3. Place the mix into a clean bowl and add the chickpeas, salt, sliced spinach and mint. Tumble together.
  4. Sprinkle with the toasted coconut, lime juice, pomegranate seeds, crushed cashews and chilli slices.
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