Today’s rich and warming Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes belongs to one of my favorite recipe genres: Glow Food.

Two plates of Roasted Cauliflower Curry Salad with creamy Greek yogurt dressing

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.

Roasted Cauliflower Sweet Potato Salad on two black plates

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).
A sheet pan of roasted cauliflower, sweet potato, and chickpeas

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.

Roasted Cauliflower Salad with Chickpeas and Spicy Dressing on a plate with raisins and cashews

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.

Two plates of Roasted Cauliflower Salad with creamy Greek yogurt curry dressing

Glow, baby, glow!

Curry Roasted Cauliflower Salad

4.96 from 21 votes
A healthy, satisfying, protein-packed Curry Roasted Cauliflower Salad with chickpeas, sweet potato, and cashews, tossed in a creamy spiced dressing.

Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Servings: 6 servings (as a side), about 10 cups



  • 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):

  • 1/2 cup plain nonfat Greek yogurt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure maple syrup or honey
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground chili powder plus additional to taste


  • 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.


Serving: 1of 6, about 1 2/3 cupsCalories: 304kcalCarbohydrates: 35gProtein: 10gFat: 16gSaturated Fat: 2gCholesterol: 1mgSodium: 1038mgPotassium: 696mgFiber: 8gSugar: 5gVitamin A: 3350IUVitamin C: 50.4mgCalcium: 88mgIron: 3.2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Can’t wait to make this!! I loooove your curry recipes. Bonus that it’s vegetarian :) Thank you!5 stars

  2. I made this for supper tonight and it’s everything I had hoped it would be when I saw the recipe this morning. So good!!! Thanks for the great recipe. 5 stars

  3. I love the look of this recipe. But I live alone, so is it possible for you to occasionally give tips on how to reduce a recipe, maybe for to people.

    1. Hi Ann! Most recipes can be halved, and in many cases I give directions for storing or freezing extras if applicable! If you decide to give this one a try, I hope you love it.

      1. Super tasty! It just came out of the oven, think I may put on naan or tortillas.. Added extra seasoning to the veggies, because I didn’t have enough curry :(
        Love the dressing. Also only have one rack in the oven, had make in batches. I find the directions was wordy considering how simple this recipe is, making me to print it. May rewrite the recipe for myself.5 stars

  4. Good recipe. Why not make it vegan friendly too by swapping out the yoghurt with a sunflower seed or cashew, almond milk, lemon juice, touch of salt sauce. So versatile …and I’m not even vegan but I cook a lot for those who are. You just need a Nutribullet or similar to make a really smooth sauce.

        1. Hi Brandi! I have not tried the recipe this way, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  5. This recipe is fantastic! I actually use Trader Joe’s frozen Raimbow cauliflower and frozen roasting sweet potatoes and both worked great. This recipe is so fresh and so different. The dressing is phenomenal. Really citrusy and crisp. If I had to say anything negative it would be that it was a little on the spicy side for me. I would probably cut the chili powder down by 25% but it sure didn’t stop me from eating a huge bowl of it. I am a fan for life5 stars

  6. Made this for lunch and it was SO GOOD! This is going to be a lunch staple for sure, already sent the recipe to all my friends (even though they did not ask) to share the magic. It’s pretty simple/easy to make, healthy, delicious and so filling! I’m obsessed.5 stars

  7. This recipe is amazing and please don’t knock it ‘til you’ve tried it!! The spices on the vegetables with the dressing create something magical. I will definitely make this again and be sure to double the dressing!5 stars

  8. This looks fantastic and I’m going to give it a try, but is the sodium level listed in the nutritional info really 1038 mg? That seems a bit high if we are using low sodium chick peas and not a large amount of salt. Any tips for reducing it a bit?

    1. Hi Helene, the sodium is just an estimate and will depend upon the ingredients and brands you use. I’d recommend doing the recipe through MyFitnessPal or a similar online calculator with your specific brands to get a more accurate number if sodium level is important to you!

  9. If you’re making this in advance should you wait to put the dressing on or is it better to let it meld?

  10. Any ideas of what one could do to substitute the cashews in this recipe for those who have nut allergies? 

  11. Absolutely gorgeous salad, beautiful flavours.
    My sister sent me the recipe from Toronto (to Lanzarote In the Canary Islands) 
    Looking forward to trying more recipes 5 stars

    1. Thank you so much for taking the time to share this incredibly kind review! I’m happy this recipe was a hit!

  12. Super recipe! Really, we all loved this salad. Beautifully spiced, deep , flavorful very glowy! This was the first recipe I’ve made from your site, but won’t be the last! I’m having a vegetarian thanksgiving and this’ll definitely be on the menu!
    Thank you!5 stars

    1. Thank you for taking the time to share this kind review, Sara! I’m so happy to hear that this recipe was a hit!

    1. I’m so happy that you’ve enjoyed the recipe, Samanatha! Thank you for sharing this kind review!

  13. This is delicious and such a healthy meal. I added finely sliced fresh spinach at the end as I have plenty growing in the garden. The dressing was very easy to put together and tasty!5 stars

  14. I made this and it came out great. I love the roasted nuts. I used pecans and sunflower seeds. I added carrots. Tasted like Thanksgiving lol The dressing is good, but you don’t even need it. I’ve been using this mix on top of a green salad.5 stars

  15. There was a cauliflower curry I used to have in Rotterdam.. I loved it so much. I decided to search for a recipe, and the first site it showed for it was yours. I was like okay, with Erin’s recipes nothing can go bad. I made it today and OMG. Erin!!! I loved it, and even loving it is a massive understatement!!! The richness of its taste, every bite tasting better and better. Btw this cauliflower curry is waaaayyy better than I used to order. Needless to say, I’m making this every two weeks. It is so amazing and thank you so much for your recipe. <3

  16. 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!5 stars

      1. 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. 😊5 stars

  17. 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.5 stars

  18. 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.5 stars

  19. 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!5 stars