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Curry roasted cauliflower salad with chickpeas, cashews, red onion and cilantro in a bowl.
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5 from 7 votes

Curried Cauliflower Salad

This curried cauliflower salad with tangy yogurt dressing features curry roasted cauliflower with red onion, cranberries and chickpeas. It's warm, bold, great for meal prep and pairs well with any protein.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 6
Author: Deryn Macey

Ingredients

Roasted Cauliflower Salad

  • 1 head cauliflower cut into bite-sized pieces (8 cups, 735 g)
  • 1 540 ml can chickpeas drained and rinsed
  • 1 red onion cut into ½-inch slices (2 cups, 205 g)
  • 1 tbsp oil
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp ginger
  • ¼ tsp cinnamon
  • ½ cup dried cranberries 70 g
  • ½ cup chopped cilantro
  • ½ cup toasted cashews optional (70 g)
  • salt and black pepper

Yogurt Dressing

  • ½ cup plain vegan yogurt 125 g
  • 1 tbsp vegan mayo 15 g
  • 2 tbsp apple cider vinegar 30 mL
  • 2 tsp maple syrup
  • 1 tsp curry powder
  • salt and pepper

Instructions

  • Prepare: Preheat the oven to 425 F. Chop the cauliflower and red onion and open, drain and rinse the can of chickpeas. 
  • Prepare for Roasting: Add the chopped cauliflower, chickpeas and red onion to a large bowl with 1 tbsp of oil. Sprinkle the curry powder, cumin, garlic powder, ginger and cinnamon over top. Season with salt and pepper then toss to coat.
  • Roast Cauliflower, Chickpeas and Onion: Divide the mixture evenly between two baking sheets, spreading it out in an even layer. Roast for 28-30 minutes, tossing the mixture and rotating the pans halfway through, until the cauliflower is tender and chickpeas are slightly crisp. 
  • Prepare Dressing: While the cauliflower is roasting, to the same large bowl add all of the dressing ingredients and whisk until smooth. Season to taste with salt and pepper.
  • Mix Salad: Let the roasted cauliflower and chickpeas cool briefly. When just warm, add to the bowl with the dressing along with the cranberries, cilantro and cashews and mix well.
  • Serve: Transfer to a serving platter or individual bowls and top with more cilantro, if desired.

Video

Notes

Salad can be stored in an airtight container in the fridge for up to 4 days. Enjoy leftovers cold or warmed in the microwave.

Nutrition

Serving: 1/6th of recipe | Calories: 277kcal | Carbohydrates: 39g | Protein: 10g | Fat: 12g | Fiber: 9g | Sugar: 16g