Curry Roasted Cauliflower Sweet Potato Salad (vegan & gluten free)
User Reviews
5
Curry Roasted Cauliflower Sweet Potato Salad (vegan & gluten free)
Description
Roasting cauliflower and sweet potatoes at 350°F after coating them in curried spices creates tender but not mushy vegetables with a hint of warmth and earthiness. The inclusion of turmeric and cayenne adds depth and subtle heat, while garlic powder enhances savoriness. Once roasted, these vegetables are combined with thawed peas, crisp green onions, dried cranberries for sweetness, and fresh cilantro and parsley to brighten the salad.
The dressing is a blend of tahini, fresh lemon juice, warm water for thinning, curry powder, garlic powder, fresh grated ginger, turmeric, salt, and pepper. This mix imparts a creamy texture with the familiar curry flavors echoed in the salad, tying all components together. Adjusting water ensures the dressing can easily coat the salad ingredients without overpowering them.
This salad works well as a hearty vegan main dish or a flavorful side. The combination of roasted root vegetables with fresh and dried elements provides a variety of textures and balanced taste profiles suitable for gluten-free diets.
For extra heat, increase cayenne in the dressing. If the dressing tastes bitter, adding a small amount of maple syrup can balance the flavors.
Ingredients
- For the cauliflower and sweet potatoes:
- 1 cauliflower head; cut into medium-sized florets (about 3-4 cups
- 1 sweet potato large; cut into ½ inch cubes (about 2-3 cups diced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon Turmeric ground
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper red
- salt freshly ground
- black pepper freshly ground
- For the add-ins:
- ⅔ cup frozen peas thawed; let sit in warm water
- ¼ cup green onion diced
- ⅓ cup dried cranberries or dried cherries
- ½ cup cilantro finely chopped
- flat leaf parsley optional; finely chopped; 1/4 cup
- For the dressing:*
- 3 tablespoons tahini
- 1 tablespoon lemon juice fresh
- 2-3 tablespoons water warm; to thin the dressing
- ½ teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ tablespoon ginger freshly grated
- ¼ teaspoon Turmeric ground
- ¼ teaspoon salt
- black pepper freshly ground
- TO GARNISH:
- cranberries extra
- cilantro extra
Instructions
- Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
- Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
- Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.
Notes
- Add 1/4 teaspoon more cayenne pepper to the dressing if a spicier salad is desired.
- To reduce bitterness in the dressing, incorporate 1 to 2 teaspoons of pure maple syrup to enhance sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 213cal | 11% |
| Carbohydrates | 26.4g | 9% |
| Protein | 5.9g | 12% |
| Fat | 10.2g | 16% |
| Saturated Fat | 1.4g | 7% |
| Fiber | 6.3g | 25% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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