Description
A vibrant and flavorful Curried Roasted Cauliflower Salad featuring caramelized cauliflower florets tossed with a spiced yogurt dressing, crunchy toasted almonds, sweet raisins, and fresh cilantro. This easy-to-make salad is perfect as a light lunch or a healthy side dish with a unique blend of textures and warm curry spices.
Ingredients
Scale
For the Salad:
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sliced almonds, toasted
- 1/3 cup raisins
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/3 cup plain Greek yogurt (0% fat recommended, 2% for creamier texture)
- 1/2 teaspoon curry powder
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Cauliflower: Preheat your oven to 400℉ (204℃) and line a baking sheet with parchment paper for easy cleanup. Toss the cauliflower florets in olive oil, curry powder, salt, and pepper until evenly coated. Spread them out in a single layer on the baking sheet. Roast for 25-30 minutes, tossing the florets a couple of times during cooking, until they are golden brown and caramelized. Remove from oven and allow to cool slightly.
- Prepare the Dressing: While the cauliflower is roasting, whisk together the plain Greek yogurt, curry powder, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a bowl until the mixture is smooth and well combined.
- Assemble the Salad: In a medium bowl, combine the cooled roasted cauliflower, toasted sliced almonds, raisins, and chopped cilantro. Pour the dressing over the salad and toss thoroughly to evenly coat all the ingredients. Serve immediately or chill briefly to meld the flavors before serving.
Notes
- For extra crunch, toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and golden.
- You can adjust the curry powder quantity to your preference for spiciness and aroma.
- Use 2% Greek yogurt if you prefer a creamier dressing with richer texture.
- This salad is delicious served warm or cold, making it versatile for different seasons.
- Substitute raisins with dried cranberries or chopped apricots for a different sweetness profile.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; toss before serving as dressing may settle.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Indian-inspired
Keywords: curried roasted cauliflower, cauliflower salad, curry salad, roasted vegetable salad, healthy salad, vegetarian salad
