Roasted Curried 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.
Servings 6 servings
Calories 135kcal
Equipment
- Large mixing bowl
- Large baking sheet
Ingredients
- 1 cauliflower med./l., approx. 2 lb
- ½ pomegranate or to taste
- ½ red onion thinly sliced
- 1½ teaspoons curry powder any
- 1 teaspoon ground coriander
- 1 teaspoon garlic granules
- 1 teaspoon red pepper flakes omit if using hot curry powder
- ½ teaspoon onion granules
- ½ cup cilantro/fresh coriander finely chopped
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
- ½ teaspoon onion/nigella seeds
Dressing ingredients
- 3 tablespoons natural yogurt
- 2 tablespoons mayonnaise regular or low-fat
- 1½ tablespoons lemon juice plus zest of 1 lemon
- 1 tablespoon olive oil
- ½ teaspoon honey
Instructions
- Preheat the oven to 425 F/220 C/gas mark 7. Line a large baking sheet with parchment paper and set aside.
- Make dressing: Combine all the dressing ingredients and stir until smooth and creamy. Set aside.
- Prepare cauliflower: Cut 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. 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.
- 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.
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 276mg | Potassium: 417mg | Fiber: 4g | Sugar: 7g | Vitamin A: 203IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg