Today’s rich and warming Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes belongs to one of my favorite recipe genres: Glow Food.
And no, I’m not talking about the way the tips of your fingers will glow a bit yellowy-orange after you’ve tossed the vegetables in the appropriate amount of golden Indian spices like curry and turmeric (worth it!).
The glow here I mean is the deep, good-to-the-core feeling I get whenever I eat a meal that not only fills and satisfies my appetite but tastes so pure and holistic, it leaves me glowing from the inside out.
Other glow favorites: Whole30 Vegetarian Power Bowls, Sweet Potato Quinoa Black Bean Salad, Instant Pot Lentil Curry, Mediterranean Chickpea Salad, Roasted Veggie Buddha Bowls with Quinoa, Salmon Quinoa Bowls, Slow Cooker Chicken Curry, Lentil Salad with Roasted Cauliflower, Blueberry Banana Avocado Smoothie.
We are in delicious company.
Curry Roasted Cauliflower Salad—Let’s Get Glowing
This tasty Curry Roasted Cauliflower Chickpea Salad is the very definition of feel-good food.
- It’s mostly vegetables (cauliflower and sweet potatoes star), with a heaping helping of fiber and plant-based protein from chickpeas.
- A creamy curry Greek yogurt dressing makes each bite luxurious and adds even more protein. I based the dressing off of my favorite curry Chickpea Salad Sandwich, and it even more dynamite than I remembered.
- This roasted cauliflower salad can last all week in your refrigerator, making it ideal for healthy meal prep.
- The spices are interesting, a bit exotic, and sure to liven up your average afternoon.
- Extra special additions like roasted cashews (buttery and an ideal pairing with curry flavors, like in this Curry Chicken Salad), raisins (chewy and sweet), and cilantro (lively and fresh) make this salad memorable and crave-worthy. Not a raisin fan? Try making this roasted cauliflower salad with pomegranate seeds.
- It’s easy going. You’ll have to do a bit of up-front chopping (a necessary evil with any vegetable-based meal), but the recipe is simple to follow and appropriate for cooks of any level (just like this Broccoli Cauliflower Salad).
If I could summarize this Curry Roasted Cauliflower Salad recipe, it would be zen with a side of kapow.
It’s blissed out but not boring, laid back but not lazy.
Serving Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes
- This roasted cauliflower salad recipe is plenty filling on its own for a healthy vegetarian main.
- If you’d like to add meat, try marinating boneless, skinless chicken breasts or thighs in a blend of Greek yogurt, garlic, ginger, curry, salt, and cumin for a few hours. Shake off the excess marinade, then grill.
- For a green salad spin, toss it with arugula or sautéed kale.
As written, this recipe will yield enough of the curry lemon dressing for a moderate drizzle. If you’d like to really top it off or plan to enjoy the leftovers later on during the week, feel free to double it.
The dressing itself isn’t hot-spicy; rather it is spiced (meaning flavorful). If you’d prefer the roasted cauliflower salad with spicy dressing (the hot kind), doctor it up with cayenne. A little will go a long way.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
Glow, baby, glow!
Curry Roasted Cauliflower Salad
FOR THE SALAD:
- 1/2 cup raw cashews
- 1 (15-ounce) can low-sodium chickpeas
- 1 head cauliflower cut into florets, about 6 cups
- 1 large sweet potato cut into 1/2-inch pieces, about 3 cups
- 1/4 cup extra-virgin olive oil
- 1 tablespoon curry powder
- 2 teaspoons ground chili powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground turmeric
- 1/2 cup raisins or golden raisins
- 1/4 cup loosely packed cilantro leaves
FOR THE DRESSING (double for a more generous portion):
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated.
- Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don’t stress above removing them all). Transfer the chickpeas to a very large mixing bowl.
- To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
- Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes.
- While the vegetables bake, make the dressing. Stir together the Greek yogurt, lemon juice, maple syrup, curry powder, salt, cumin, garlic powder, and chili powder.
- Assemble the salad: Either in a large bowl (or directly on the baking sheets), stir the roasted vegetables together with the raisins, cashews, and cilantro. Pile onto a serving plate and drizzle with desired amount of dressing. Enjoy warm or at room temperature.
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