Dessert

Curried Roasted Cauliflower Salad Recipe

Bylilan Sage January 21, 2026January 21, 2026

Introduction

This Curried Roasted Cauliflower Salad is a vibrant and flavorful dish that combines tender, spiced cauliflower with a creamy yogurt dressing. Perfect as a light lunch or a side, it’s both satisfying and full of texture.

A white bowl filled with a mixed salad that has visible layers of yellow cauliflower pieces coated with seasoning, dark brown raisins scattered throughout, and light brown sliced almonds on top. There are small green herbs, likely cilantro, dotted across the salad adding fresh color. The bowl sits on a light-colored cloth over a white marbled surface, with some almond slices and raisins sprinkled nearby, creating a natural, casual arrangement. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium head cauliflower, cut into small florets
1 tablespoon olive oil
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup sliced almonds, toasted
1/3 cup raisins
1/4 cup chopped cilantro
1/3 cup plain Greek yogurt (0% or 2%)
1/2 teaspoon curry powder (for dressing)
1 tablespoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Step 1: Preheat the oven to 400℉ and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil, curry powder, salt, and pepper until evenly coated.
Step 2: Spread the cauliflower on the prepared baking sheet in a single layer. Roast for 25–30 minutes, turning a few times, until caramelized and golden. Remove and let cool.
Step 3: While the cauliflower roasts, whisk together the Greek yogurt, curry powder, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
Step 4: In a medium bowl, combine the cooled cauliflower, toasted almonds, raisins, and chopped cilantro. Pour the dressing over and toss gently to combine.
Step 5: Serve the salad immediately or chill briefly for a cooler option.

Tips & Variations

Toast the almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.
Swap raisins for dried cranberries or chopped apricots for a different sweetness.
Add a pinch of cayenne pepper in the dressing for a spicy kick.
Use fresh lemon juice instead of apple cider vinegar for a brighter tang.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the cauliflower may soften over time. If stored, toss gently before serving. Reheating is not recommended.

How to Serve

A white bowl is filled with a layered dish consisting mainly of small yellow cauliflower florets mixed with green cilantro leaves scattered throughout. On top and mixed in, there are thin, light brown almond slices and dark brown raisins adding texture and color contrast. The bowl sits on a light cream cloth with some almond slices, raisins, and cilantro leaves casually spread nearby. The background shows a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted cauliflower and dressing separately in advance. Combine them just before serving to keep the salad fresh and maintain texture.

Is this salad suitable for vegans?

The recipe uses Greek yogurt, which is dairy. To make it vegan, substitute the yogurt with a plant-based alternative like coconut or almond yogurt.