Today’s rich and warming Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes belongs to one of my favorite recipe genres: Glow Food.
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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.
Tip!
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
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Ingredients
FOR THE SALAD:
- ½ 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
- ¼ cup extra-virgin olive oil
- 1 tablespoon curry powder
- 2 teaspoons ground chili powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground turmeric
- ½ cup raisins or golden raisins
- ¼ cup loosely packed cilantro leaves
FOR THE DRESSING (double for a more generous portion):
- ½ cup plain nonfat Greek yogurt
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure maple syrup or honey
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground chili powder plus additional to taste
Instructions
- 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.
Nutrition
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This dish was amazing! I made it with carrots instead of sweet potatoes, but it’s so good I can’t wait to make it again with the sweet potatoes. I think I’ll make it next week! Thank you!
I’m so happy that you enjoyed it, Kate! Thank you for sharing this kind review!
Since January I’ve probably made this recipe a dozen times. I’m so glad I found it! I’ve shared it with all my vegetarian friends and I love to make it for non-vegetarians to show them how good meatless meals can be. I’m actually making it right now and my stomach is grumbling. 😊
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review!
This one seems like it has a lot of moving parts at first, but it comes together really easily. Instructions are wonderfully clear and easy to follow. We made ours vegan by using coconut yogurt. It was delicious and creamy and just the right richness of spice, level of sweetness and a hint of sour. It was even loved by my 10 and 12 year olds who asked for second :) Total win.
I’m so happy that you enjoyed it, Danie! Thank you for sharing this kind review!
This dish is absolutely delicious! I made this recipe to accompany our dinner last night and it was a hit! I didn’t, and wouldn’t, change a thing — loved all of the components of this vegetable dish. My hubby loved it and ate two big helpings. : ) Definitely a recipe that I will be making again.
Hi Nancy! So glad you enjoyed it! Thank you for this kind review!
Excellent recipe, love it!!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you very tasty. Loved it.
I’m so happy that you enjoyed it, Helen! Thank you for sharing this kind review!
Thank you for this recipe. It’s exactly what I needed today to use up the cauliflower and sweet potato I was trying to decide what to do with. I added a cut-up onion to the vegetables to roast, and it turned out delicious. It will go into my roster of recipes to make regularly, and I can also slightly modify it to make it vegan for my vegan guests. A definite win!
I’m so happy that you enjoyed it, Frank! Thank you for sharing this kind review!
So Good!
Thanks Rebecca!
Had a craving for curry & needed to make something for a family picnic. Salad was a big hit, packed with flavor. Little short on the sweet potato’s as the two I purchased were a little on the old side & I tossed most of them out.
Hi Sonia! So glad you enjoyed the recipe! Thank you for this kind review!
this was really good! I used chipotle powder instead of chili powder and the rest the same- delish! thanks for a great dinner!
So happy to hear you enjoyed it, Kris! Thank you!
I was too lazy to make the dressing but still LOVED it without. This recipe is my go to lunch or supper on busy week nights, add a protein … or not and voila you have a meal in no time at all! It is SO freaking good! I add pumpkin seeds, sunflower seeds and whatever nuts I have. Thank you for the fantastic recipe!!
So glad to hear, Lori! Thank you!