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!
Why you will love this recipe
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 make in ahead 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.
As a bonus it is also super healthy and easy to make. The creamy dressing is low in fat and full of flavour, comes together in minutes and can also be made ahead.
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.
I roast my vegetables whenever possible and roasted cauliflower especially is so much tastier than cooked or even steamed. It worked fantastically in my cauliflower tabbouleh recipe as well as in creamy roasted cauliflower dip.
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.
Step-by-step recipe instructions
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).
2. Bake in a preheated oven at 200 C for about 25 minutes turning over halfway.
3. In the meantime prepare the dressing by combining all the ingredients and stirring until smooth.
4. Remove the cauliflower from the oven and either combine with the other ingredients and serve warm or cool first, then serve.
Expert tips and FAQs
- 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 roasted cauliflower salad
This aromatic easy cauliflower salad would go well with crispy baked chicken legs or Moroccan inspired yogurt marinated chicken. Served with pita bread it makes a delicious vegetarian lunch.
You might also like
- Simple Chunky Cauliflower Potato Soup (Healthy)
- Healthy Cauliflower Cheese Patties
- Cheese and Onion Cauliflower Pasties
- Cauliflower Muffins with Cheese, Kefir & Chives
Check out also this collection of over 18 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
Equipment
- Large baking sheet
Ingredients
- 1 medium cauliflower chopped into chunks
- ½ cup pomegranate seeds
- 4 tbsp cilantro finely chopped
- Sea salt and cayenne pepper to taste
Dressing ingredients
- 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
- ⅔ tsp cumin powder
- ⅓ tsp turmeric powder
- ½ 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
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
Ooh now that sounds gorgeous Monika, and I love the pomegranite seeds sprinkled on top for extra crunch - but also the colour they bring is beautiful. I must say, and I have no idea why, but I've never tried roasting cauliflower, I'll have to try that I imagine it will bring so much more flavour than just steaming it as you say.
Angela x
Thank you Angela! I started roasting cauliflower only recently myself and now I just won't have it any other way, it's really so delicious! Hope you give it a go too:)
I love roasted cauliflower but don't like it any other way. This sounds so delicious that it's going on my things to make list!
Thank you Corina! Hope you like it if you do make it:)
Golly this salad sound really delicious. I will have to give this a try so I am pinning it for later. It looks so colourful too .
Thanks Jacqui! Cauliflower tastes really nice prepared like this. This is my new favourite way of eating cauliflower:)
I love cauliflower, but the others are not so keen. I think I'll try roasting it to see what they think. This salad looks delicious! Thank you for sharing with #CookBlogShare x
Thanks Kirsty! I hope they like it roasted, my youngest son won't touch cooked cauliflower but he loves it roasted.
This looks incredible!! I so agree with you about roasting the cauliflower. And those flavours just sound like the perfect match...this is definitely one of those 'I wish I'd thought of that' recipes!! 😀 Eb x
Thank you! I have to say this has got to be one of my favourite (new!) ways of eating cauliflower.
I love roasting cauliflower, it gives it such a great flavour.
I agree, it's my favourite method of preparing cauliflower:)