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