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Curried Cauliflower and Chickpea Salad


Curried Cauliflower and Chickpea Salad

Serves: 4

Category: Salads, Dressings, Dips and Sauces
Author: Joanne Strosnider
Tags: Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 31 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Make a different, delicious and super-healthful salad by tossing riced cauliflower and chickpeas with a creamy mango-curry dressing.

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Ingredients:

For the Dressing:
1/2 cup raw cashews, soaked in water to soften
1 medjool date or 2 regular dates, pitted
1 small mango or champagne mango, peeled
1 teaspoon apple cider vinegar
1 tablespoon yellow curry
1 teaspoon turmeric
1/2 teaspoon dry mustard powder
1 teaspoon cumin
1/2 cup coconut milk or water
For the Salad:
1 1/2 cups cooked or 1 (15 ounce) can no-salt or low-sodium chick peas, drained
1/2 head cauliflower, riced or finely diced (see note)
2 carrots, diced
1/4 cup currants
1/4 cup slivered raw almonds
3 scallions including light green part, chopped

Instructions:

Blend drained cashews, date, mango, vinegar and spices in a high-powered blender with coconut milk or water as needed to create a smooth but thick consistency.

Combine remaining ingredients in a large bowl. Stir in desired amount of dressing. Serve chilled.

Note: To make riced cauliflower, remove hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice.

Calories 357; Protein 12 g; Carbohydrates 54 g; Sugars 27 g; Total Fat 13.5 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 203 mg; Fiber 7.4 g; Beta-Carotene 3162 ug; Vitamin C 72 mg; Calcium 126 mg; Iron 4.2 mg; Folate 128 ug; Magnesium 130 mg; Potassium 961 mg; Zinc 2.2 mg; Selenium 6.3 ug

Comments (20):

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rachael500

03/05/2015 04:07 PM

Rated this recipe: (no rating)

A luxurious Indian inspired dish - good enough for those fancy dinner parties as well as a wonderful lunch for 2 on a rainy day. And the bonus brain enhancing spices of turmeric & curry - 5 STARS.

joannes

03/05/2015 05:11 PM

Rated this recipe: (no rating)

So excited that my recipe was posted by Dr. Fuhrman's site today. It's really yummy and a great potluck dish that can be made ahead of time. Now I'm inspired to keep creating and sharing recipes! Happy & Healthy Eating!

Agent99

03/05/2015 07:07 PM

Rated this recipe: (no rating)

To further increase the anti-inflammatory potency of the turmeric, add a couple shakes of black pepper.

Shesteepstea replies:

06/01/2016 01:17 PM

Rated this recipe: (no rating)

right you are!

Coreolis

03/06/2015 03:08 AM

Rated this recipe: (no rating)

I can't wait to try this. I'm in the UK and not sure if we can get fresh mango at this time of year but about to go and find out.

free2choose

03/14/2015 12:25 PM

Rated this recipe:

I love this! I didn't have whole cashews so I used 1/4 cup cashew butter. I didn't have apple cider vinegar so I used rice vinegar. I threw in a handful of coconut flakes, since I didn't have coconut water. I used a scant teaspoon of French's mustard, since I didn't have dry mustard.I used Trader Joe's curry powder instead of yellow curry. The dressing is so delicious I had to have a little of it on some arugula as I was making this. For slivered almonds, I just chopped some whole ones. This is a fantastic way to get beans in your diet, but the sauce also makes a wonderful dressing for any salad. Recently, I was able to buy fresh garbanzo beans (chickpeas) at the supermarket. I didn't have any left for this, but I really liked the more subtle flavor of fresh chickpeas!
This comment was last edited on 03/14/2015 02:56 PM

ssmiami

12/31/2015 08:25 PM

Rated this recipe:

Wow! So satisfying. I used about 2/3 of the dressing, didn't feel it needed that much. Next time I'm going to add cubed sweet potato & possibly roasted red pepper or eggplant.

jheary

05/22/2016 01:24 PM

Rated this recipe:

This is an excellent recipe! I gave it 4 stars, but it could be a 5.
This comment was last edited on 05/22/2016 01:24 PM

cathyfr

05/23/2016 08:56 PM

Rated this recipe: (no rating)

This was delicious. I didn't have any green onion, so used red onion instead. I found the dressing a bit thick, so added more coconut milk.

BetsyY

05/27/2016 09:02 PM

Rated this recipe:

Delicious. I will make this often. I used chives, including the chive flower, instead of green onion.
This comment was last edited on 05/27/2016 09:03 PM

Maybach

06/01/2016 06:26 PM

Rated this recipe: (no rating)

Absolutely delicious! It was perfect just as the recipe was written. My only quick and easy note is that Trader Joe's now carrys Raw Riced Cauliflower .....just open the bag and enjoy. Thank you for a delightful addition to my recipe file.

Elaine Garces

06/02/2016 06:39 PM

Rated this recipe:

This recipe is awesome! My husband also thought this was outstanding. Thank you!

HarvestYourHealth

06/03/2016 06:59 PM

Rated this recipe: (no rating)

Loved this! I think it will become a weekly addition! Thanks!

LynnWalton

06/18/2016 12:55 AM

Rated this recipe:

Made this exactly as called for and it was very good. Look forward to making it again. We also only used about 2/3 of the dressing. Thanks to Joanne for submitting this!

Laury

10/29/2016 04:34 PM

Rated this recipe:

Wonderfully different salad. I made it exactly as written except I used frozen mango instead of fresh. I haven't had good luck cutting up mangoes. The currants really make this pop. Served it to my adult children over spring mix and they loved it but wanted more of the dressing. I think if I had more it would be a solid 5 stars. This is going to be a fun recipe to play around with. I like the sweet potato idea! This is the perfect salad when you want something more substantial than salad.

apple25

12/30/2016 06:17 PM

Rated this recipe: (no rating)

I used to cut the core out of cauliflower until I learned that it was not necessary.   I just chop the core include it in recipes.   

amyan

01/31/2017 04:28 PM

Rated this recipe:

Loved it. I used waaay less curry bc I know the mix I have is strong. Will make this a regular.

ericarishel

05/16/2017 03:52 PM

Rated this recipe:

I was stuck in a rut making the same recipes and so happy this was posted today! I didn't have a mango and used an orange and it was stil delicious.  (I also added cooked chopped mushrooms.) Thanks for the delicious recipe.  I will definitley make this for my friends. 

RabbitQueen replies:

09/03/2017 04:28 PM

Rated this recipe: (no rating)

Thank you for the orange suggestion, was looking for a substitute for the mango because of allergies.

GomaHirake

05/16/2017 09:16 PM

Rated this recipe:

Wow. That dressing is so good. I didn't have apple cider vinegar but I had a fruit vinegar which unfortunately has some added sweetner. So I omitted the dates. I thought it was sweet enough. I also threw in some cucumbers into the salad just because I wanted to. I'm not a huge fan of chickpeas and I'm thinking I might substitute a different bean next time. I didn't have any almonds on hand so omitted them. I thought about adding some sunflower seeds or pecans but I thougtht with all of the cashews, maybe there were enough calories.  Anyway - that dressing is something! It'll be good on lots of stuff!

whoster69

05/08/2018 10:34 PM

Rated this recipe:

I enjoyed this salad.  It was refreshingly different.  I wouldn't want to eat it all the time, but it made a nice change of pace.  Rating:  3 out of 5.

jpcarroll

06/01/2019 05:54 PM

Rated this recipe:

 Great Dish!  Even a five-year-old girl liked it.  How long does the dressing last?  I forgot I made extra and it’s been  in the fridge for over a week