Roasted Cauliflower Curry Salad with Sweet Potatoes and Pickled Onions

About the recipe

This Easy Roasted Cauliflower Salad is a flavor-packed dish that one nutritious and delicious way to enjoy more plant-based meals.

It offers a hearty blend roasted cauliflower, chickpeas and red onion with sweet and sour cranberries and crunchy cashew nuts. And don’t forget the addictive potential creamy and savory yoghurt dressing that brings it all together.

Whether you are looking for one healthy lunch, meal prep salad, delicious side dish or souvenir for a potluck or get-together, This salad makes it possible!

This Broccoli Apple Salad, Spicy Italian Pasta Salad, Quinoa Salad with Roasted Vegetables, and Kale Peanut Salad with Brown Rice are also available great choice for salads to prepare.

what you will need

Please Scroll to the bottom to find the full recipe with ingredient measurements.

This section contains notes on specific ingredients and possible substitutions, followed by a step-by-step visual overview of how the recipe is prepared.

For the roasted cauliflower salad

• Cauliflower: You’ll need a whole head of cauliflower, although the amount doesn’t have to be exact. Mine yielded about 8 cups of chopped cauliflower.
• Chickpeas: Canned chickpeas are good, but you can make your own if you prefer. You will need about 2 cups.
• Red onion: You will need 2 small or 1 large red onion, or enough to make about 2 cup slices. Again, there’s no need to be precise.
• oil: You can use any cooking oil you like, like avocado oil, grapeseed oil, or olive oil.
• Spices: You need curry powder, cumin, garlic powderground ginger and Cinammon.
• cranberries: Use dried cranberries or substitute raisins or chopped dates.
• coriander: You need fresh coriander.
• cashew nuts: The cashews are optional but nice for added texture and crunch. Buy them roasted or roast them in a pan or oven over low heat until golden brown, or you can buy dry roasted cashews. Pumpkin seeds, pecans, or sunflower seeds would all work as well.

For the creamy dressing

• Yogurt: Any plain plant-based yogurt will work, as long as you like the taste. I used Riviera coconut yogurt.
• mayo: Use a vegan mayo of your choice.
• Apple Cider Vinegar: Apple cider vinegar works well, although you could substitute lemon juice or even white vinegar if you have that.
• maple syrup: Agave or honey are suitable substitutes.
• curry powder: Use a mild yellow curry powder.

Step by step instructions

Step 1: Roast the cauliflower and chickpeas.

add the Cauliflower, chickpeas and sliced ​​red onion to a big bowl with 1 tbsp oil.

Next, add the seasonings and season with salt and pepper. lasttoss well to coat with the oil and spices.

Distribute the mixture Spread evenly between two baking sheets and roast for 28-30 minutes. Shake and rotate pans halfway through baking.

Step 3: Toss the salad.

When the cauliflower is done roasting, let it cool slightly Add to the bowl with the dressing along with the cranberries, cashews and coriander and mix everything.

Variations & Additions

This salad is a great base for experimenting with different ingredients and flavors. Here are a few ideas:

• Add 1-2 cups of roasted sweet potato or swap out the cauliflower whole for sweet potatoes.
• Add up to 1/2 cup grated carrot.
• Add diced red green paprika.
• Add a few handfuls Spinach, kale or arugula.
• Add 2-3 tbsp additional finely chopped fresh Herbs like parsley or mint.

save instructions

• Store in an airtight container in the refrigerator for up to 4 days.
• Leftovers can be enjoyed cold or warmed up briefly in the microwave.
• This recipe is not ideal for freezing.