Curried Roasted Cauliflower Salad

Hope everyone had a fun 4th of July weekend! I hung out at the beach, relaxed with family, and barbecued with some family and friends. It was lovely. Today I have an easy, healthy recipe that you night need after the holiday weekend!

I am ALWAYS in need of healthy and flavorful salads that can be made ahead of time. I know I’ve said this before, but it’s SO crucial to have healthy options prepped for lunches or dinners for busy weeks. I absolutely love this salad because of the flavor and the texture. The crunchy toasted almonds, sweet raisins, spicy curry flavor, and light Greek yogurt dressing pair wonderfully together. This is also such a great salad to take to a cookout and it’s super unique!


Cauliflower is so underrated. I love the flavor it develops when it’s roasted. Kinda like broccoli, it gets all sweet and nutty. SO freakin’ good.

If you’re making this ahead of time, I’d leave all the ingredients separate, and toss together right before serving. That way, the nuts stay crunchy and everything stays fresh.

If you don’t like things spicy, I’d tone down the curry powder to maybe 1/2 tsp. on the cauliflower. If you like things super spicy, I’d add 1/4 tsp. or so more than called for in the recipe.

This is delicious with grilled chicken and a salad for an easy, healthy dinner!

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Curried Roasted Cauliflower Salad

Course Salad, Side

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 -6

Author Molly (Spices in My DNA)

Ingredients

• For the SALAD:
• 1 medium head cauliflower, cut into small florets
• 1 T. olive oil
• 1 tsp. curry powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 c. sliced almonds, toasted (I just toast mine in a dry skillet for several minutes)
• 1/3 c. raisins
• 1/4 c. chopped cilantro
• For the DRESSING:
• 1/3 c. plain Greek yogurt, I used 0%, but 2% would be even creamier
• 1/2 tsp. curry powder
• 1 T. apple cider vinegar
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Preheat oven to 400℉. Line a baking sheet with parchment. Toss cauliflower with olive oil, curry powder, salt, and pepper. Past for 25-30 minutes, tossing a couple times, until its caramelized and golden. Set aside to cool.
2. While cauliflower is roasting, make the dressing. Whisk together greek yogurt, curry powder, apple cider vinegar, garlic powder, onion powder, salt, and pepper until combined.
3. Add cauliflower, almonds, raisins, and cilantro to a medium bowl. Toss. Add dressing and toss to combine. Serve!

Recipe Notes

*If making this ahead of time, store the cauliflower, dressing, almonds, raisins, and cilantro separately. Toss together when ready to serve!
*I have made this ahead of time and kept everything tossed together, the almonds weren't just as crunchy and the cilantro gets a little wilted. Still great though!
*If you don't like things spicy, I'd tone down the curry powder to maybe 1/2 tsp. on the cauliflower. If you like things super spicy, I'd add 1/4 tsp. or so more than called for in the recipe.