top of page
  • Writer's pictureRoz McIntosh

Spiced Pumpkin and Cauliflower Salad

This is one of my absolute favourite salads. It is warming, grounding and flavourful.

Give this one a go... I guarantee it will become a favourite of yours as well.

Spiced Pumpkin and Cauliflower Salad


  • 800 g pumpkin, diced

  • 1/2 onion, sliced

  • 4 large garlic cloves, crushed

  • 1 teaspoon fresh ginger, finely grated

  • 1/2 teaspoon fresh turmeric, finely grated (could use ground instead)

  • 1 tablespoon sweet paprika

  • 1/4 teaspoon cayenne (optional)

  • 1 tablespoon cumin seeds

  • 1 tablespoon brown mustard seeds

  • 1 teaspoon salt

  • generous grind black pepper

  • 4 tablespoons olive oil

  • 1/2 cauliflower (300 g), cut into florets

  • 1/3 cup cashew pieces

  • 1/2 cup coriander, chopped

  • double handful of salad greens

  • 1 lime



  1. Heat the oven to 180ºC fan bake.

  2. Place at the pumpkin, onion, garlic, ginger, turmeric and all the spices onto a lined baking tray along with the olive oil.

  3. Mix well using your hands.

  4. Place into the oven for 20-25 minutes.

  5. Remove from the oven and add the cauliflower, mix and return to the oven for a further 10 minutes.

  6. Remove the tray again and sprinkle with the cashew nuts.

  7. Place back into the oven for a final 3-5 minutes, until the cashews are golden.

  8. Sprinkle with chopped coriander and serve atop salad greens, a further drizzle of olive oil and a squeeze of lime juice.

123 views0 comments

Recent Posts

See All
bottom of page