Curried Cauliflower Salad
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Running on Real Food · by Deryn Macey★ 5.0 (9)

Curried Cauliflower Salad

NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 12%
CARBS 33G63% OF CAL
8G FIBER16G SUGAR9G OTHER
FAT 8G32% OF CAL
2G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower and chickpeas with red onion, dried cranberries, and cashews dressed in a curried yogurt-mayo dressing. It's warm or room-temperature, bold with curry spice, and substantial enough to serve as a main.

mainamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 head cauliflower (cut into bite-sized pieces (8 cups, 735 g))
  • 1 540 ml can chickpeas (drained and rinsed)
  • 1 red onion (cut into ½-inch slices (2 cups, 205 g))
  • 1 tbsp oil
  • 1 tbsp curry powder
  • 1 tsp ground 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 (optional (70 g))
  • salt and black pepper
  • 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
PREP
15M
SODIUM
435MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.