There's something about spice-roasted cauliflower that sets the foundation for a great salad. Glowing with mild vadouvan, cauli is topped with chicken and blistery cherry toms for a protein-perfect dinner.
Preheat oven to 200°C fan-forced. Cut cauliflower into florets and thinly slice stem. Drain and rinse chickpeas.
Place cauliflower in a lined roasting dish and drizzle with 20ml (1 tablespoon) olive oil. Sprinkle with Mild Mannered Vadouvan, salt and pepper and mix well to combine. Cover tightly with foil and bake for 10 minutes or until cauliflower is starting to soften.
Carefully remove tray from oven and discard foil. Add chicken to tray with cherry tomatoes and chickpeas. Drizzle chicken with 2 teaspoons olive oil and roast for a further 20 minutes or until cauliflower is golden and chicken is cooked through. While chicken is cooking, continue with step 4.
Using a box grater, coarsely grate cucumber. Place in a bowl with yoghurt, salt and pepper and stir to combine.
Once chicken is cooked, remove from tray and set aside to rest for a few minutes. Add spinach to roasting tray and stir to wilt slightly.
Thinly slice chicken. Divide roast vegetables between trays and top with chicken. Serve with cucumber yoghurt and eggplant chutney.