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Roasted Cauliflower, Spicy Chickpeas & Avocado Salad with Honey Mustard Dressing

Roasted Cauliflower, Spicy Chickpeas & Avocado Salad with Honey Mustard Dressing

By: Lisa Guy

Including cruciferous vegetables like cauliflower in your daily diet can help reduce your risk of developing cancer. Cruciferous vegetables contain a compound called sulforaphane that has been found to boost the liver’s ability to detoxify carcinogenic and other toxic substances.



Prep time

Cook time



  • 1 tin chickpeas, drained
  • 3 tbsp sliced sundried tomatoes
  • ¼ tsp garam masala
  • ¼ cup toasted pumpkin seeds
  • ¼ tsp cumin
  • 2 tbsp cold-pressed extra-virgin olive oil
  • ¼ tsp ground turmeric
  • Juice ½ lemon
  • ¼ tsp garlic powder
  • 1 tbsp pure maple syrup or raw honey
  • ¼ tsp red chilli flakes
  • 2 tsp Dijon mustard
  • Pinch sea salt
  • 2 tbsp hulled tahini
  • ¼ cup cold-pressed olive oil
  • 1 tbsp apple-cider vinegar
  • 1 large cauliflower, cut into florets
  • Pinch sea salt
  • 3 handfuls of green leaves (baby spinach, rocket, kale)
  • ½ cup fresh herbs (parsley, basil, coriander), roughly chopped
  • 1 large avocado, sliced


  • Preheat oven to 200°C and line 2 baking trays with baking paper.
  • Toss chickpeas in spices and drizzle in a little olive oil, then place on 1 of the trays.
  • Drizzle cauliflower pieces in olive oil and season with sea salt. Place on the other tray.
  • Put trays in the oven and bake for around 30 mins, or until cauliflower is cooked through and chickpeas are crispy. Toss chickpeas and cauliflower after 15 mins.
  • To make the dressing, whisk all ingredients in a small bowl until you have a smooth, creamy consistency. Add a little water until you have the desired consistency.
  • Place green leaves, herbs, cucumber and cauliflower on a serving dish and top with chickpeas, avocado slices, sundried tomatoes and pumpkin seeds.
  • Serve with honey mustard dressing.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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