Creamy Curried Roasted Cauliflower Salad

This naturally gluten free curried roasted cauliflower salad with pomegranate comes with a quick and easy low fat yogurt dressing.  It is a delicious vegetarian dish that’s perfect for sharing.  Ready in just over 30 minutes!

This easy curried roasted cauliflower salad can be enjoyed cold or warm, as a veggie side or even main dish.  As it contains essentially one vegetable , i.e. cauliflower, it won’t wilt or get soggy after 10 minutes. (Which is about as long as most salads manage to stay fresh for). So you can put it in a plastic container and take to a party or enjoy for lunch at work.  In short, this salad is a very practical, handy dish that can be used according to individual needs.

Roasted cauliflower salad

I roast my vegetables whenever possible (if I don’t want them raw), and roasted cauliflower is so much more tasty than cooked or even steamed.  It worked fantastically in my Cauliflower Tabbouleh with Pomegranate recipe as well as in this aromatic Roasted Cauliflower Soup with Apple.

Roasting cauliflower is very simple.  Depending on the recipe either chop it roughly or make cauliflower rice (i.e. blitz until crumbly) and spread on top of a large baking sheet.  Season, drizzle with a little oil and bake for about 20-25 minutes.

Although delicious on its own (when roasted), I thought I’ll make an extra special dish that would really show off this fabulous vegetable.  I used pomegranate seeds for sweetness and crunch and coriander (cilantro) for freshness and a bit of green.  I then coated my 3-ingredient salad in a smooth, creamy aromatic dressing.

Equipment you’ll need

• Kitchen scales
• Cutting board and knife
• 2 bowls: large and small, and large spoon
• Large baking sheet and parchment paper

How to make roasted cauliflower salad: step-by-step

1.Chop the cauliflower into chunks, spread out on a baking sheet, sprinkle with cayenne pepper, salt and drizzle over a little oil (about 2 tablespoons).

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2. Bake in a preheated oven at 200 C for about 25 minutes turning over halfway.

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3. In the meantime prepare the dressing by combining all the ingredients and stirring until smooth.

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4. Remove the cauliflower from the oven and either combine with the other ingredients and serve warm or cool first, then serve.

Top Tips

• Cauliflower: Chop the cauliflower into large chunks or smaller pieces if you prefer. Use a large baking sheet to ensure the cauliflower pieces have plenty of room to roast evenly.
• Herbs: I used cilantro but parsley, chives, tarragon or thai basil would work well too.
• Spices: I used cumin and turmeric but you could add ground coriander or some garam masala. Alternatively use your favourite curry powder instead.
• Serving: This roasted cauliflower salad can be enjoyed warm or chilled.  If you are planning to serve it chilled it’s absolutely fine to roast the cauliflower ahead.  Just refrigerate it, covered (for up to 2 days), until you are ready to use it.  If you are serving it hot combine it with the dressing and pomegranate straight from the oven.
• Dressing: The simple yogurt dressing can also be made ahead and refrigerated (for up to 3 days) until you are ready to use it.
• Not suitable for freezing.

Serving suggestions for creamy curried cauliflower salad

This aromatic easy cauliflower salad would go well with Crispy Baked Chicken Legs or Moroccan Spiced Chicken Kebabs.  Served with pita bread it makes a delicious vegetarian lunch.

Check out also this collection of over 15 easy vegan salads.

KEEP IN TOUCH!

If you make this creamy roasted cauliflower salad recipe I’d love to know how it turned out for you. What spices did you use? Let me know in the comments below, thanks!

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Creamy Curried Roasted Cauliflower Salad

This gluten free curried roasted cauliflower salad with pomegranate makes a delicious vegetarian side dish - perfect for sharing!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dinner, Lunch, Salad, Side

Cuisine: International

Keyword: cauliflower, salad

Servings: 4 servings

Calories: 159.92kcal

Author: Monika Dabrowski

Ingredients

• 1 medium cauliflower chopped into chunks
• 1/2 cup pomegranate seeds
• 4 tbsp cilantro finely chopped
• Sea salt and cayenne pepper to taste
• For the dressing:
• 4 tbsp Skyr/Greek yogurt or another thick yogurt
• 1 garlic clove crushed
• 3 tbsp vegetable oil plus 2 tbsp for drizzling over the cauliflower
• 1 tbsp lemon juice
• 2/3 tsp cumin powder
• 1/3 tsp turmeric powder
• 1/2 tsp onion granules
• 1 tsp maple syrup
• 3 tbsp water

Instructions

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Roughly chop up the cauliflower, spread out on top of a baking tray lined with parchment paper,, season with salt and cayenne pepper and drizzle with oil (2 tablespoons). Bake for 20-22 minutes, turning over half way. Remove from the oven and set aside.
• Combine all the dressing ingredients and stir thoroughly until smooth.
• In a large bowl combine the roasted cauliflower (warm or cooled) with the dressing. Scatter over the pomegranate seeds and cilantro, stir, adjust the seasoning if needed and serve.

Notes

• Cauliflower: Chop the cauliflower into large chunks or smaller pieces if you prefer. Use a large baking sheet to ensure the cauliflower pieces have plenty of room to roast evenly.
• Herbs: I used cilantro but parsley, chives, tarragon or thai basil would work well too.
• Spices: I used cumin and turmeric but you could add ground coriander or some garam masala. Alternatively use your favourite curry powder instead.
• Serving: This roasted cauliflower salad can be enjoyed warm or chilled.  If you are planning to serve it chilled it's absolutely fine to roast the cauliflower ahead.  Just refrigerate it, covered (for up to 2 days), until you are ready to use it.  If you are serving it hot combine it with the dressing and pomegranate straight from the oven.
• Dressing: The simple yogurt dressing can also be made ahead and refrigerated (for up to 3 days) until you are ready to use it.
• Not suitable for freezing.

 

Nutrition

Serving: 1serving | Calories: 159.92kcal | Carbohydrates: 13.41g | Protein: 4.72g | Fat: 11.22g | Saturated Fat: 8.69g | Cholesterol: 0.75mg | Sodium: 50.39mg | Potassium: 499.34mg | Fiber: 3.69g | Sugar: 7.2g | Vitamin A: 26.99IU | Vitamin C: 73.06mg | Calcium: 48.13mg | Iron: 0.67mg

RECIPE LINK PARTIES

I am sharing this curried roasted cauliflower salad with What’s Cookin’ Wednesday.