Curried Roasted Cauliflower Salad with Candy Potato and Pickled Onions

Concerning the Recipe

This simple roasted cauliflower salad is a flavour-packed dish that makes a nutritious and scrumptious solution to take pleasure in extra plant-based meals.

It contains a hearty mixture of roasted cauliflower, chickpeas and pink onion with sweet-tart cranberries and crunchy cashews. And don’t overlook the addictive, creamy and zesty yogurt dressing that brings all of it collectively.

Whether or not you’re in search of an wholesome lunch, meal prep salad, yummy facet dish or one thing to deliver alongside to a potluck or get-together, this salad does all of it!

This broccoli apple salad, zesty Italian pasta salad, quinoa salad with roasted veggies and kale brown rice peanut salad are additionally nice decisions for make forward salads.

What You’ll Want

Please scroll to the tip to seek out the complete recipe with ingredient measurements.

This part supplies notes on particular substances and doable substitutions adopted by a visible step-by-step overview of make the recipe.

For the Roasted Cauliflower Salad

• Cauliflower: You’ll want one complete head of cauliflower although the quantity doesn’t should be exact. Mine labored out to roughly 8 cups of chopped cauliflower.
• Chickpeas: Canned chickpeas are good however you’ll be able to cook dinner your personal should you favor. You’ll want about 2 cups.
• Purple Onion: You’ll want 2 small or 1 giant pink onion or sufficient to make about 2 cups of slices. Once more, there’s no must be exact.
• Oil: You should utilize any cooking oil you want equivalent to avocado oil, grape seed oil or olive oil.
• Spices: You’ll want curry powder, cumin, garlic powder, floor ginger and cinnamon.
• Cranberries: Use dried cranberries or substitute raisins or chopped dates.
• Cilantro: You’ll want recent cilantro.
• Cashews: The cashews are elective however good for additional texture and crunch. Buy them toasted or toast them in a pan or within the oven over low warmth till golden brown, or you might buy dry roasted cashews. Pumpkin seeds, pecans or sunflower seeds would all work as nicely.

For the Creamy Dressing

• Yogurt: Any plain plant-based yogurt works so long as you just like the flavour. I used Riviera plain coconut yogurt.
• Mayo: Use your alternative of vegan mayo.
• Apple Cider Vinegar: Apple cider vinegar works nicely although you might substitute lemon juice and even white vinegar if that’s what you’ve.
• Maple Syrup: Agave or honey are appropriate substitutes.
• Curry Powder: Use a gentle yellow curry powder.

Step-by-Step Directions

Step 1: Roast cauliflower and chickpeas.

Add the cauliflower, chickpeas and sliced pink onion to a giant bowl with 1 tbsp of oil.

Subsequent, add the spices over high and season with salt and pepper. Lastly, toss nicely to coat all the pieces within the oil and spices.

Unfold the combination evenly between two baking sheets and roast for 28-Half-hour. Shake and rotate the pans midway by way of baking.

Step 3: Toss salad.

As soon as the cauliflower is finished roasting, let it cool barely then add it to the bowl with the dressing together with the cranberries, cashews and cilantro and blend all of it up.

Variations & Additions

This salad makes an incredible base for experimenting with completely different substances and flavours. Listed below are just a few concepts:

• Add 1-2 cups roasted candy potato or swap the cauliflower for candy potato completely.
• Add as much as 1/2 cup grated carrot.
• Add diced pink or inexperienced bell pepper.
• Add a pair handfuls of spinach, kale or arugula.
• Add 2-3 tbsp of further finely chopped recent herbs like parsley or mint.

Storing Directions

• Retailer in an hermetic container within the fridge for as much as 4 days.
• Leftovers could be loved chilly or reheated briefly within the microwave to heat.
• This recipe is just not ultimate for freezing.