Name: Air-Fryer Curried Roasted Cauliflower and Chickpea Salad
Total time: 45 min
Ingredients: 3½ tablespoons extra-virgin olive oil; 1½ teaspoons curry powder; Salt and pepper; 1 head cauliflower (2 pounds), cored and cut into 1½-inch florets; ¼ cup plain yogurt; 2 tablespoons chopped fresh cilantro; 1½ teaspoons lime juice; 1 garlic clove , minced; 1 (15 ounce) can chickpeas , rinsed; 3 ounces red seedless grapes , halved (½ cup); ¼ cup roasted cashew , chopped

Why This Recipe Works

Given our love of roasted cauliflower, we were excited to discover that we could roast an entire head's worth of florets in the air fryer at once, and in less time than it takes in an oven. We just had to ensure the pieces cooked evenly, which was easily achieved by tossing the florets halfway through cooking to redistribute them. A bit of curry powder and olive oil tossed on the florets before roasting enhanced their golden hue. While the cauliflower cooked and cooled, we assembled other components to turn it into a flavorful salad: a tangy cilantro-lime yogurt dressing, chickpeas for substance, red grapes for sweetness, and chopped cashews for crunch. We mixed everything up, and with an extra sprinkle of cilantro our roasted cauliflower salad was done, easy enough to be a simple side or a light lunch any day.

Instructions

Whisk 1½ tablespoons oil, curry powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in medium bowl. Add cauliflower and toss to coat; transfer to air-fryer basket. Place basket in air fryer and set temperature to 400 degrees. Cook cauliflower until tender and golden at edges, 23 to 25 minutes, tossing halfway through cooking.

Set cauliflower aside to cool slightly. Meanwhile, whisk yogurt, 1 tablespoon cilantro, lime juice, garlic, ⅛ teaspoon salt, ⅛ teaspoon pepper, and remaining 2 tablespoons oil together in serving bowl. Add cooled cauliflower and chickpeas and toss to coat. Season with salt and pepper to taste. Sprinkle with grapes, cashews, and remaining 1 tablespoon cilantro. Serve.