Curried Roasted Cauliflower Salad

Curried roasted cauliflower is one of my favourite ways to make cauliflower and what better way to enjoy it than in a curried roasted cauliflower salad with sweet potato, pickled onion, coconut and a sweet curry dressing. This salad has layer upon layer of flavours and texture. From the tangy pickled red onion to the coconut and subtly sweet curry dressing, you’ll love this interesting combination of ingredients. You can get your roasted curried cauliflower and sweet potato roasting at the same time, while they roast, prep the onions and dressing so when they come out of the oven, all you need to do it mix it up and you’re done.

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.

QUICK PICKLED ONIONS

1. Slice a red onion into rings and place in a bowl. Pour boiling water over them, enough to cover, and let sit for 10 minutes. Drain.
2. Add 1/3 cup of white wine vinegar, 1/2 tsp sugar, 1/2 tsp salt and 3 cloves of garlic to a mason jar.
3. Add the onions to the jar and place in the fridge. They’ll be ready to eat in about 30 minutes and can be refrigerated for up to 1 week.

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.

Curried Roasted Cauliflower Salad

• Author: Deryn Macey
• Yield: 3 servings

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.

★★★★★

5 from 2 reviews

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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 pickled onions (see notes)

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Instructions

To Make the Curried Roasted Caulilfower

1. Pre-heat oven to 400 degrees.
2. Toss the cauliflower in the curry powder, salt and oil.
3. 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

1. Toss the cubed sweet potato with the oil, salt and pepper.
2. 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

1. Add all ingredients to a blender or use an immersion blender and mix until smooth and creamy.

To Assemble the Salad

1. Add the coconut, cilantro and pickled onions to large bowl.
2. When the cauliflower and sweet potato are done, add them to the bowl.
3. Add desired amount of dressing and mix well to combine.

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Notes

QUICK PICKLED ONIONS

1. Slice a red onion into rings and place in a bowl. Pour boiling water over them, enough to cover, and let sit for 10 minutes. Drain.
2. Add 1/3 cup of  vinegar, 1 tsp sugar, 1 tsp salt to a mason jar.
3. Add the onions to the jar and place in the fridge. They’ll be ready to eat in about 30 minutes and can be refrigerated for up to 1 week.

Nutrition

• Serving Size: 1 serving
• Calories: 360 calories
• Fat: 9.5 grams
• Carbohydrates: 62 grams
• Fiber: 16 grams
• Protein: 11.3 grams