Curry Spiced Cauliflower and Black Rice Salad with a Cashew and Date Dressing

This easy, plant-based salad is delicious as it is satisfying. The spiced cauliflower, crispy chickpeas and rice are dressed in a cashew and date dressing - full of ginger, chill, garlic, cumin and mustard.

Meal Prep


  • Preheat the oven to 200 degrees fan bake.
  • Cook the rice as per packet instructions.
  • Roast the cauliflower, chickpeas and onion.
  • While the vegetables are cooking, prepare the cashew and date dressing.
  • Assemble the cauliflower salad.
  • Prepare the simple salad.


  • Make sure to cut the cauliflower into small bite-size pieces, cutting them this size will ensure the cook at the same speed as the chickpeas.

Meal prep guide - if you followed the meal prep guide you would have chopped the cauliflower and prepared the cashew and date dressing.

This recipe serves four, if you are cooking for two simply halve the recipe.

  • 1 ½ cups black rice
  • 1 cauliflower (cut into bite size florets)
  • 400g tin chickpeas (drained and rinsed)
  • 1 Tbsp curry powder
  • 2 red onions (sliced)
  • ½ cup fresh coriander (finely chopped)
  • ½ cup fresh mint (finely chopped)
  • ⅓ cup greek yoghurt
  • Salt and pepper
  • Olive oil

Spiced cashews

  • 1-2 Tbsp coconut oil
  • ⅓ cup cashews (roughly chopped)
  • 2 garlic cloves (finely sliced)
  • 1 fresh red chilli (finely sliced)
  • 1 Tbsp fresh ginger (grated)
  • 1 Tbsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp curry powder
  • 5 dried dates (roughly chopped)
  • 1 lemon (juice)
  • Salt and pepper

Side salad

  • 1 head x petite cos (roughly torn)
  • 1 lemon (juice)
  • ‍2 Tbsp olive oil
  • 1 tsp dijon mustard
  • Pinch of salt and pepper
  1. Preheat the oven to 200 degrees fan bake.
  1. Cook the rice as per packet instructions. While the rice is cooking, move on to preparing the rest of the salad.
  1. Add cauliflower and drained chickpeas to a large roasting tray (or two if your tray is crammed), drizzle with olive oil and season with curry powder, salt and pepper; toss well. Once it has reached temperature, pop it in the oven and roast for 30 minutes or until tender and crispy - toss at halfway.
  1. On a separate roasting tray, add onion slices, drizzle generously with olive oil and season with salt and pepper; toss well to coat each onion slice in oil. Roast for 15 minutes or until cooked and crispy - toss at halfway.
  1. While the vegetables are cooking, prepare the cashew and date dressing. Add the coconut oil, cashews, garlic, chilli, ginger, mustard seeds, cumin seeds and curry powder to a small saucepan over medium-low heat and cook for 4 minutes (cashews should be golden and spices fragrant).
  1. Remove from heat, pour into a bowl and allow to cool. Once the cashews and spices have cooled, add dates and lemon juice, toss well and season with salt.
  1. Add the rice to a large bowl, along with ¾ of the fresh herbs and ½ the cashew and date dressing; toss well. Add the cauliflower, chickpeas and onion; gently toss. Serve topped with dollops of yoghurt and the remaining herbs and dressing.

  2. To make the side salad add the lemon juice, olive oil, dijon mustard, salt and pepper to a large bowl and mix to combine, then add the cost; toss well to coat in the dressing.


  • For an extra serve of vegetables, add roughly chopped baby spinach.


  • Swap chickpeas for lentils. Lentils are a lot smaller than chickpeas so their cooking time will be much less than the cauliflower - so we recommend adding them to a separate tray.  

  • For an extra serving of protein, serve with chicken.


  • Swap black rice for brown rice or quinoa.