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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.