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Curry Roasted Cauliflower and Red Rice Salad

Is making yourself pack-lunches one of your new year's resolutions? Try this gorgeous and hearty salad. It can be eaten lukewarm or cold and it is a meal on its own with complete proteins (chickpeas + red rice, edamame beans); lots of fibre; some good fat (olive oil) and complex carbs. A winner to keep you full and strong until dinner!

Curry Roasted Cauliflower and Wild Rice Salad


1/2 head cauliflower, washed and cut into florets

1 can chickpeas, drained, rinsed and pat-dried

1 cup edamame beans, pre-cooked

300g wild red rice

1 tbsp medium curry blend (or make your own blend with turmeric, garam masala for example)

1tsp garlic salt

1/2 red onions (or a shallots), finely diced

Olive oil, red wine vinegar

Salt and pepper

1. Pre-heat your oven to 180ºC. In a baking tray, mix the cauliflower, chickpeas, curry blend, garlic salt and a drizzle of olive oil. Pop in the oven to roasted for 15-20 mins until cauliflower is just tender (you want it to be still a bit firm)

2. Cook the red rice according to instructions. Drain and set aside.

3. Prepare your dressing: put the diced red onions into 1 tbsp of red wine vinegar and leave it to soak 5 minutes before adding 3 tbsp of olive oil (it will cut down the sharpness of the onion).

4. When rice still warm, mix in the salad dressing.

5. In a large bowl, mix the roasted cauliflower + chickpeas, the rice + dressing, the edamame beans. Season to taste with salt, pepper and possible with a bit more of olive oil or vinegar.

Notes: you can use coloured cauliflower, broccoli, etc. In the picture you will notice that there are white cauliflower florets and romanesco broccoli.

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