Ingredients
- 1 large head of cauliflower, cut into florets
- 2 medium red onions, cut into wedges
- 2 cloves garlic, thinly sliced
- 1 apple (sweet-tart variety), cored and thinly sliced
- 130 g peas, (frozen or fresh, ~1 cup)
- 1 red chili, seeded and thinly sliced
- 4 tablespoons olive oil, divided
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- Pomegranate seeds, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Prepare and Season the Vegetables: In a large bowl, add the cauliflower florets, onion wedges, and sliced red chili. In a small bowl, mix together the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and a few grinds of black pepper. Drizzle 3 tablespoons of the olive oil over the vegetables, sprinkle with the spice mixture, and toss until well-coated.
- Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes. After 15 minutes, add the sliced garlic to the tray, gently toss, and continue roasting until the cauliflower is tender and lightly golden-brown.
- Blanch the Peas: While the vegetables are roasting, bring a small pot of water to a boil. Blanch the peas for 1–2 minutes until just tender, then drain and rinse under cold water to stop the cooking process.
- Combine and Serve: Once the roasted vegetables are done, remove them from the oven and allow to cool slightly. Transfer to a large serving bowl and add the blanched peas, sliced apple, remaining 1 tablespoon of olive oil, and freshly squeezed lemon juice. Toss gently to combine all the flavours. Garnish with pomegranate seeds, if desired. Serve at room temperature or chilled. Enjoy!
Nutrition
Notes
- Feel free to use your favourite curry blend instead of creating the spice mix yourself to save time and adjust the flavours to your liking!
- This salad actually tastes better the longer it sits, making it a great make-ahead or meal-prep option.
- Store it in an airtight container in the fridge for up to three days.