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Air Fryer Roasted Curried Cauliflower–Chickpea Salad
Recipes
Air Fryer Roasted Curried Cauliflower–Chickpea Salad
6 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 2 large heads cauliflower (about 3 lb)
  • 2 tablespoons fresh cilantro, divided
  • 4 cloves garlic
  • 1 (15 oz) can reduced-sodium chickpeas
  • ½ cup seedless red grapes
  • ¼ cup raw cashews
  • 3 tablespoons extra-virgin olive oil
  • 2 ½ teaspoons red (or yellow) curry powder, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup low-fat plain Greek yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon sriracha sauce

Steps

    1. Cut cauliflower into bite-size florets. Chop cilantro finely; grate garlic. Drain and rinse chickpeas. Halve grapes; chop cashews coarsely.
    2. Preheat air fryer to 400°F. Place oil, curry powder, salt, and pepper in large bowl; whisk to blend. Add cauliflower and toss to coat; spoon one-half mixture into air fryer basket in single layer. Cook 16–18 minutes, stirring halfway through cook time, until cauliflower is tender and edges are browned. Repeat with remaining half cauliflower.
    3. Meanwhile, combine yogurt, lime juice, garlic, sriracha sauce, and 1 tablespoon cilantro in small bowl; whisk to blend, then spread mixture on serving platter. Combine warm cauliflower with chickpeas, grapes, and cashews; toss to coat. Spoon cauliflower mixture onto yogurt mixture; top with remaining 1 tablespoon cilantro. Serve.

Amount per ⅙ recipe serving: Calories 200, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 300mg, Total Carb 23g, Fiber 7g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 10%