Easy Vegan Roasted Cauliflower, Chickpea and Avocado Salad
Servings Prep Time
4 – 6 10minutes
Cook Time
Servings Prep Time
4 – 6 10minutes
Cook Time
  • 2 cauliflowers(1kg florets)
  • 3tsp curry powder(I like Waitrose)
  • 2 tbsp fresh ginger(or 2 tsp ginger powder)
  • 1/3tsp paprika
  • 3/4 – 1tsp sea or Pink Himalayan Saltor to taste
  • 1/3tsp cracked black pepper
  • 8tbsp unsweetened cashew milk or almond milk(I like Plenish)
  • 4 tbsp extra virgin olive oil(plus a little for drizzling if you like)
  • 1 carton ready to eat chickpeas(380g)
  • 2 large avocados
  • 50g watercress or rocket
  • 30g pine nuts or flaked almonds
  1. Preheat the oven to 400F / 200C / 180C fan.
  2. Drain and rinse the chickpeas.
  3. Prepare the marinade by mixing the spices, salt, pepper, cashew milk and olive oil in a little bowl.
  4. Place the cauliflower florets on a baking tray. Toss with the marinade and roast for 30 – 35 minutes. Add the chickpeas and roast for a further 10 minutes until golden.
  5. Meanwhile place the pine nuts or flaked almonds on a baking tray. Roast for 6 – 8 minutes until golden. Remove from the oven and allow to cool.
  6. Allow for the cauliflower and chickpeas to cool slightly (so the watercress doesn’t wilt) and toss with the watercress, wedges of avocado and nuts. Option to serve as a warm salad if you prefer and drizzle with a little extra olive oil.