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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

Curry Roasted Cauliflower Salad

This roasted cauliflower salad with creamy dressing features curry roasted cauliflower with red onion, cranberries and crispy chickpeas for a warm salad that makes a delicious side dish or addition to a holiday meal.
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