250 g cauliflower florets, cut into small florets
1 small brown onion, cut into thin wedges
1 garlic clove, finely chopped
2 tsp olive oil
2 tsp tikka masala curry sauce or gluten-free curry paste
¼ tsp Massal salt-reduced vegetable stock cube
125 ml (½ cup) boiling water
125 g canned chickpeas, rinsed and drained
40 g (1 ½ cups) fresh baby spinach leaves
½ mango, flesh chopped
1 ½ tbsp low-fat Greek yoghurt
2 tsp freshly squeezed lemon juice
freshly ground black pepper, to season
- Preheat oven to 200˚C (fan-forced). Line a small roasting pan with baking paper. Spread cauliflower, onion and garlic in pan. Drizzle over oil. Add curry paste and combined stock powder and water. Toss to combine and coat in the mixture. Cover with foil and cook for 30 minutes. Remove foil and cook, uncovered, for a further 10 minutes or until cauliflower is tender. Set aside to cool for 15 minutes.
- Put cauliflower mixture in a medium bowl. Add chickpeas and spinach and toss to combine. Gently toss in the mango.
- Whisk yoghurt, lemon juice and pepper. Drizzle over the salad and serve.