Curried Roasted Cauliflower Salad
This vegan curried roasted cauliflower salad with sweet potato, pickled onion, coconut and sweet curry dressing makes for an interesting combination of flavours that you will love.
How to Make Quick Pickled Onions
I love making quick pickled onions for food prep so I can add that tangy flavour to meals all week long. They’re really easy to make and you can add them to everything from sandwiches to salads for extra flavour and nutrition.
There’s a few different ways you can make them but most methods will call for the same ingredients: salt, vinegar and sugar. If desired, you can also add flavour enhancers like garlic, peppercorns and mustard seeds.
Find full instructions for making quick pickled red onion here.
Creamy Curry Dressing
There are few different options for making the creamy curry dressing for this salad. I used soft tofu to make mine but you could also used soaked raw cashews or unsweetened dairy-free yogurt. Once you choose a base, you’ll blend it with curry powder, lemon or apple cider vinegar, garlic, dates and sea salt.
If you don’t want to use dates, you could try sweetening it with pure maple syrup, coconut sugar or liquid stevia. If you’d like to use cashew or yogurt in place of tofu, use about 3/4 cup plain and unsweetened non-dairy yogurt or about 2/3 cup raw soaked (soak for at least 3 hours) cashews blended with a bit of water to make thick cashew cream.
Curried Roasted Cauliflower Salad
This salad is far from a boring old salad. It’s filling, flavourful, nourishing, interesting, sweet, savoury, tangy and just really, really delicious. So delicious in fact, you’ll be thinking about it long after you take your last bite and wondering when you can get yourself another bowl full.
It’s quite easy to make and doesn’t take long if you prepare it in this order: put some water on to boil. Chop up the sweet potato and cauliflower and get them in the oven. Once the water boils, pour it over the sliced onions in a bowl. Let that sit for 10 minutes. While the cauliflower and sweet potato are baking, make the dressing, add the cilantro and coconut to a large bowl and finish making the pickled onions. Once the roasted veggies are done, add them to the bowl with the cilantro and coconut, mix in some picked onions, top it off with the curry dressing, mix well and dig in.
PrintCurried Roasted Cauliflower Salad
- Prep Time: 15 mins
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: Oven
- Cuisine: Vegan
Description
There are a couple of steps to making this beautiful salad but the reward is well worth the effort. It’s sweet and tangy with curried coconut flavours and thanks to wholesome ingredients like cauliflower, sweet potato and onions, it’s highly nutritious, filing and satisfying. This recipe makes 4 sides or 3 meal-sized servings. Nutritional information is for if you make it into 3 large servings.
Ingredients
For the Curried Roasted Cauliflower
- 1 crown cauliflower, chopped into pieces
- 2 tbsp curry powder
- 1 1/2 tsp olive oil
For the Roasted Sweet Potato
- 1 medium sweet potato, cubed (approx. 3 heaping cups, 550 g)
- 1 tsp olive oil
- salt and pepper
For the Curry Dressing
- 3/4 cup soft tofu (half a package, 140 g)
- 2 tbsp curry powder
- 3 cloves garlic
- 2 tbsp apple cider vinegar or lemon juice
- 4–5 small pitted dates (30 g)
- 1 tsp sea salt salt, or to taste
For the Salad
- 1/2 cup coconut flakes
- 1 cup lightly packed cilantro, finely chopped
- 1/2 cup quick pickled onions
Instructions
To Make the Curried Roasted Caulilfower
- Pre-heat oven to 400 degrees.
- Toss the cauliflower in the curry powder, salt and oil.
- Spread on a single layer on a foil, parchment or silicone mat-lined baking sheet and bake for 30-40 minutes, shaking the pan half way though, until starting to brown.
To Make the Roasted Sweet Potato
- Toss the cubed sweet potato with the oil, salt and pepper.
- Place in a single layer on a parchment paper or silicone mat-lined baking sheet, add to the oven with the cauliflower and bake for 30-40 minutes or until fork tender.
To Make the Curry Dressing
To Assemble the Salad
- Add the coconut, cilantro and pickled onions to large bowl.
- When the cauliflower and sweet potato are done, add them to the bowl.
- Add desired amount of dressing and mix well to combine.
Notes
Find full instructions for how to make quick pickled red onions here.
Nutrition
- Serving Size: 1 serving
- Calories: 360 calories
- Fat: 9.5 grams
- Carbohydrates: 62 grams
- Fiber: 16 grams
- Protein: 11.3 grams
Keywords: gluten-free, healthy, plant-based, curry
I went out on a limb making this and it disappoint! My 11 year old son even loves it! It was easy to make and I’m playing around with different variations tonget readybfoe the holidays. Thanks for such an awesome recipe. I look forward to exploring more and adding to our collection of delicious healthy food. Happy Thanksgiving!!
★★★★★
Was very excited to make this salad but I am so underwhelmed.
Not enjoying it at all. It’s needs a more creamy texture or something, think if I used yogurt instead of tofu it would be better.
This roasted cauliflower salad looks so delicious! I’m definitely trying it tomorrow. Thank you!
★★★★★
Awesome. I hope you enjoy it!! Let me know!
Loving this! This will be my lunch for the week minus the dates so I can have it fit my macros 🙂
Yay! Enjoy. You can always use a few drops of stevia in place of the dates.
Ok so I made this last night and I didn’t have any tofu on hand so I used chickpeas instead and just blended them really well. It was AMAZING! Seriously this dish will be in rotation in our household. It was delish!
So happy to hear that!! Interesting to try the dressing with chickpeas! Glad you enjoyed it.
This meal looks extremely healthy and delicious to the point I wish I could reach my hands with a fork through the computer screen and get a few bites of this hearty meal! 🙂
I love that you sweetened the dressing with dates – I haven’t tried dates and curry together, but they sound like a perfect match.
Dates have been my go-to dressing sweetener lately, I love that they add fibre, minerals and vitamins! Plus they go with pretty much everything.
This looks so good, you had me at roasted cauliflower and that bright beautiful curry color!
I made something similar and add turmeric too! So good!
Deryn this recipe looks awesome! And I forgot to tell you — I just got your recipe in my Stridebox! Woot!
Cool! Ya, they asked if they could use it, I totally forgot!
Beautiful,I love Cauliflower but never tried roasting it before
My husband was just telling me he wanted me to make more curry based dishes- this sounds like the perfect option for us! I love the flavor combo here!
It’s a good one!! Hope you guys enjoy it!
So Happy I read this post – I had no idea pickled onions were so easy to make! I always order salads with them on it, can’t wait to start using them at home 🙂
I love curried cauliflower so this salad is right up my alley! The dressing sounds so delicious and creamy!
I LOVE curried cauliflower! Possibly one of my favorite ways to enjoy it. Also pickled onions!? Love those too. This combo sounds delish.
The only downside to roasted veggies is I tend to try and eat the entire thing all in one serving, oh man tummyache 🙂
Haha, it’s an issue for sure. Especially with curried roasted cauliflower!