One-Pan Perfection: Warm Cauliflower Salad With Spiced Chickpeas

Minimal effort, maximum health benefits – the hallmarks of our ideal weeknight meal. This quickie one-pan recipe from certified wellness expert and bestselling author, Robyn Youkilis, is an ideal blend of flavor and gut-friendliness.  Discover why this pro prefers her salads on the steamy side, then grab her warm cauliflower salad recipe from her new coaching guide slash cookbook, Thin from Within: The Go with Your Gut Way to Lose Weight

From an ayurvedic perspective, raw foods are cold, dry, light and rough. Consuming too much of these foods can strain our digestive fire, particularly for those who have weak digestion. This can lead to poor nutrient absorption, bloating and discomfort. Enter: the warm salad! It’s an easy way to make your salad more gut-friendly and is especially enjoyable during colder months.

Warm Cauliflower Salad
Makes 4 servings


For the spiced chickpeas:
2 Tbsp olive or avocado oil
1 (15-oz) can chickpeas, drained and rinsed
½ tsp ground cumin
¼ tsp paprika
¼ tsp red pepper flakes
sea salt and freshly ground black pepper

For the salad:
2 Tbsp olive or avocado oil
½ head cauliflower, sliced
1 (5-oz) clamshell box fresh spinach
lemon wedges, for serving


For the spiced chickpeas:

In a large skillet, heat the oil over medium heat. Add the chickpeas, cumin, paprika and red pepper flakes. Add salt and black pepper to taste. Cook stirring occasionally, until crisp, 12 to 15 minutes. Transfer to a plate.

For the salad:

In the same pan, heat the remaining 2 tablespoons oil. Add the cauliflower and cook, stirring, until browned on both sides. Add the spinach, return the chickpeas to the pan, and cook, stirring, until the spinach is slightly wilted.

Serve with lemon wedges for squeezing over the top.

Get more of Robyn’s tips for intuitive gut health inside this savvy guide.

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