Curried Roasted Cauliflower Salad

This curried cauliflower salad features spiced, roasted cauliflower florets, juicy pomegranate seeds, crisp onion and a creamy lemon dressing. It's easy to make, healthy, delicious and can be served either cold or warm.

This curried cauliflower salad is an easy and delicious way to serve cauliflower. It involves coating cauliflower florets in spices, roasting, then serving with a handful of ingredients for a colourful, delicious dish. I used zesty pomegranate seeds for sweetness, red onion for crispiness and cilantro for freshness. The 5-ingredient creamy dressing adds lively, citrussy notes.

What I also love about this roasted cauliflower salad with curry spices is that it can be served both cold and warm. See my serving suggestions at the bottom of the post.

Curried cauliflower salad ingredients and substitutions

• Cauliflower: use just the florets (you can add the stalk to cauliflower soup). Ensure it's fresh, firm and without discoloration.
• Pomegranate seeds.
• Red onion: you can use any mild tasting, sweet onion.
• Cilantro/fresh coriander.
• Spices: curry powder (use your favourite), ground coriander, red pepper flakes (you can use cayenne pepper or kashmiri powder, instead, but halve the amount), onion/nigella seeds, garlic and onion granules.
• For the dressing: yogurt, mayo, oil, lemon juice and zest, honey.
• Olive oil.
• Salt.

How to prepare the cauliflower

Preparing the cauliflower for this curry spiced cauliflower salad is simple. Start by cutting out the core then separate the florets with your fingertips. Cut the larger florets in half to make sure all the pieces are a similar size. I don't recommend cutting the entire cauliflower using a knife as this tends to produce lots of crumbs.

Step-by-step recipe instructions

1. Preheat the oven to 425 F/220 C/200 fan/gas mark 7. Line a large baking sheet with parchment paper and set aside.

2. Make dressing: Combine all the dressing ingredients and stir until smooth and creamy. Set aside.

3. Prepare cauliflower: To a large mixing bowl add the oil, spices and salt and stir to combine. Add the cauliflower pieces and stir until thoroughly coated in the spice mixture.

4. Roast: Arrange the cauliflower florets in a single layer on the baking sheet and roast in the centre of the oven for about 15-20 minutes (after 15 minutes they should be done but still a little al dente). Remove from the oven and either assemble the salad while still warm (see below) or set aside to cool first.

5. Assemble: Arrange the roasted cauliflower (warm or cooled) in a shallow bowl/large plate, scatter over the pomegranate seeds, onion and cilantro. Pour over the dressing, add the onion seeds and serve.

Serving suggestions

This spiced roasted cauliflower salad pairs well with chicken dishes such as cornflake chicken nuggets, crispy baked chicken legs or yogurt marinated chicken. Served with pita bread, couscous, rice or quinoa it makes a delicious vegetarian meal.

If you want to serve it hot assemble straight from the oven. If you prefer it as a cold salad cool the cauliflower first then add the rest of the ingredients.

Can I make it ahead

Although I don't recommend assembling the entire dish in advance you can prepare elements of this simple curried cauliflower salad ahead.

• Cauliflower florets: You can prepare the cauliflower florets the night before, cover, refrigerate and make the recipe the following day (pat the florets dry, if necessary, to remove excess moisture before roasting). You can also roast the cauliflower florets, cool completely then keep covered for up to 4-5 hours (not necessarily in the fridge unless it's a hot day) before assembling the salad.
• Dressing: The dressing can be made up to 3 days in advance (keep it refrigerated in a small jar/container and add to the salad just before serving).

TIP: I don't recommend refrigerating the roasted cauliflower overnight and making the salad the following day. I find that the cauliflower gets a little soggy after so many hours in the fridge.

Variations

• Add a handful of chickpeas for a protein boost.
• Garnish with chopped pistachios for added colour and crunch.
• Serve on a bed of lettuce/salad leaves.

Top tips

• Use fresh, firm cauliflower. Pat it dry, if necessary, to get rid of excess moisture before coating in the spice mixture.
• Use a large baking sheet to ensure the cauliflower pieces have plenty of room to roast evenly.
• You can make the dressing up to 3 days in advance (keep refrigerated).
• This salad with curried cauliflower can be served either warm or chilled. 
• Leftovers can be refrigerated for up to a day (the texture of the cauliflower won't be exactly the same the next day, but it will still taste delicious).
• Not suitable for freezing.

Related recipes to try next

• Roasted Vegetable Salad
• Roasted Cauliflower Tabbouleh Salad
• Easy Curried Quinoa
• Creamy Roasted Cauliflower Dip

See also these other easy, delicious salad recipes!

Recipe

Keep in touch!

If you make this curried cauliflower salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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