Scale

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)

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

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

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

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.

Nutrition

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