This vibrant curry roasted cauliflower salad with chickpeas, cranberries and creamy yogurt dressing is certain to develop into a staple in your recipe rotation.
Desk of Contents
In regards to the Recipe
This roasted cauliflower salad recipe options oven-roasted cauliflower, chickpeas and pink onion with sweet-tart cranberries and crunchy cashews with an addictive, creamy and zesty yogurt dressing that brings all of it collectively.
Whether or not you’re in search of a wholesome and hearty salad for lunch, meal prep salad, yummy aspect dish or one thing to carry alongside to a potluck or get-together, this flavorful salad does all of it.
This Broccoli Apple Salad, Zesty Italian Pasta Salad, Kale Peanut Brown Rice Salad, Wild Rice Salad and Quinoa Kale Salad with Roasted Greens are additionally nice selections for make-ahead salads.
For extra cauliflower recipes, Straightforward Cauliflower Chickpea Curry, Roasted Cauliflower Burrito Bowls and Creamy Cauliflower Wild Rice Soup are all scrumptious and simple to make.
Components
For the Roasted Cauliflower Salad
- Cauliflower: You’ll want one massive head of cauliflower or 2 small heads 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 desire. You’ll want about 2 cups.
- Crimson Onion: You’ll want 2 small or 1 massive pink onion or sufficient to make about 2 cups of slices. Once more, there’s no have to be exact.
- Oil: You should use any cooking oil you want akin 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 medjool dates.
- Cilantro: You’ll want recent cilantro or you’ll be able to substitute recent parsley.
- Cashews: The cashews are elective however good for further texture and crunch. Buy them toasted or toast them in a pan or within the oven over low warmth till golden brown, or you possibly can buy dry roasted cashews. Pumpkin seeds, pecans, hazelnut, pine nuts or sunflower seeds would all work as nicely. Sesame seeds additionally make a pleasant addition or topping.
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 possibly can substitute lemon juice and even white vinegar if that’s what you’ve got.
- Maple Syrup: Agave or honey are appropriate substitutes.
- Curry Powder: Use a gentle yellow curry powder.
Please scroll to the tip of the submit to seek out the complete recipe card with ingredient measurements.
Variations & Additions
This salad makes an ideal base for experimenting with totally different components and flavours. Listed below are a couple of concepts:
- Add 1-2 cups roasted candy potatoes or swap the cauliflower for candy potato completely.
- Add as much as 1/2 cup grated carrot.
- Add diced pink or inexperienced bell pepper.
- Serve topped with pomegranate.
- Add a pair handfuls of child spinach, kale or arugula.
- Add as much as 1/2 cup kalamata olives.
- Add 2-3 tbsp of extra finely chopped recent herbs like parsley or mint.
- For various dressings, you should utilize the creamy tahini dressing from this Fall Harvest Salad, this Maple Dijon Dressing or Miso Tahini Dressing.
Step-by-Step Directions
Step 1: Roast cauliflower and chickpeas.
Add the cauliflower florets, chickpeas and sliced pink onion to a massive bowl with 1 tbsp of oil.
Subsequent, add the spices over high and season with salt and pepper. Lastly, toss nicely to coat every little thing 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 via baking.
Step 2: Make the creamy dressing.
In the meantime, utilizing the identical massive bowl you blended the cauliflower in, add all the dressing components and blend till easy and creamy.
Step 3: Combine the 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 remaining salad components and blend nicely. Season with salt and pepper, if wanted, and revel in your stunning salad.
Recipe FAQs
Sure. You should use frozen cauliflower and roast it from frozen with out thawing it.
You possibly can make this salad with candy potato, squash or carrot as a substitute of cauliflower.
Completely! The flavours solely enhance with time so be at liberty to make it a couple of hours as much as a day prematurely.
It will also be saved within the fridge as much as 4 days however should you’re making it for an event I’d put together it not more than 1 day prematurely.
Leftovers might be loved chilly, at room temperature or warmed briefly within the microwave.
Although you possibly can safely freeze this salad it’s not really helpful as a result of texture change after freezing and thawing.
Technically, sure, however you could have to do it in 2-4 batches relying on the scale of your air fryer. Keep away from overcrowding the basket. Roast the veggies and chickpeas at 400 F for 10-Quarter-hour, or till tender and golden.
Cooking Suggestions
- Attempt to reduce the cauliflower and pink onion into evenly-sized items so that they roast evenly.
- Use a excessive temperature for roasting. The recipe requires roasting at 425 F so remember to comply with that to attain caramelization of the pink onion and caulilfower.
- Don’t overcrowd the pan. Use two pans to roast the cauliflower-chickpea combination. You need the items to have some area so that they roast and caramelize fairly than steam and get soggy.
- Make prematurely. If in case you have time, attempt making this salad a couple of hours earlier than serving so the flavours actually have time to meld collectively. It’s completely advantageous to get pleasure from it immediately too although!
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Description
This roasted cauliflower salad with creamy dressing options curry roasted cauliflower with pink onion, cranberries and crispy chickpeas for a heat salad that makes a scrumptious aspect dish or addition to a vacation meal.
Roasted Cauliflower Salad
- 1 head cauliflower, reduce into bite-sized items (8 cups, 735 g)
- 1 540 ml can chickpeas, drained and rinsed
- 1 pink onion, reduce into ½-inch slices (2 cups, 205 g)
- 1 tbsp oil
- 1 tbsp curry powder
- 1 tsp floor 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, elective (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
- Put together: Preheat the oven to 425 F. Chop the cauliflower and pink onion and open, drain and rinse the can of chickpeas.
- Put together for Roasting: Add the chopped cauliflower, chickpeas and pink onion to a massive bowl with 1 tbsp of oil. Sprinkle the curry powder, cumin, garlic powder, ginger and cinnamon over high. Season with salt and pepper then toss to coat.
- Roast Cauliflower, Chickpeas and Onion: Divide the combination evenly between two baking sheets, spreading it out in a fair layer. Roast for 28-Half-hour, tossing the combination and rotating the pans midway via, till the cauliflower is tender and chickpeas are barely crisp.
- Put together Dressing: Whereas the cauliflower is roasting, to the identical massive bowl add all the dressing components and whisk till easy. Season to style with salt and pepper.
- Combine Salad: Let the roasted cauliflower and chickpeas cool briefly. When simply heat, add to the bowl with the dressing together with the cranberries, cilantro and cashews and blend nicely.
- Serve: Switch to a serving platter or particular person bowls and high with extra cilantro, if desired.
Notes
Salad might be saved in an hermetic container within the fridge for as much as 4 days. Get pleasure from leftovers chilly or warmed within the microwave.
Diet
- Serving Measurement: 1
- Energy: 277
- Sugar: 16 g
- Fats: 12 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 10 g
Key phrases: roasted cauliflower salad, curried cauliflower salad
