Curry Roasted Cauliflower Salad
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Well Plated · by Erin Clarke★ 4.8 (37)

Curry Roasted Cauliflower Salad

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 19%
CARBS 35G48% OF CAL
8G FIBER1G ADDED16G INTRINSIC11G OTHER16G TOTAL SUGAR
FAT 14G44% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of roasted cauliflower, chickpeas, and sweet potato with cashews, tossed in a creamy curry-spiced yogurt dressing. It's warm, satisfying, and works as a vegetarian main or generous side dish.

mainindiansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 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)
PREP
15M
SODIUM
749MG
ESTIMATE
COMPLETE

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