Curried Roasted Cauliflower Salad

  • Author: Deryn Macey
  • Yield: 3 servings 1x

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.



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
  • 45 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)


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.


To make pickled red onions, 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. Add 1/3 cup of  vinegar, 1 tsp sugar, 1 tsp salt to a mason jar. 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.


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