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Curried Cauliflower Salad

This creamy curried cauliflower salad is comforting, flavourful, and perfect for meal prep, wraps, or lunch bowls. Roasted cauliflower is combined with crunchy vegetables and a lightly spiced creamy dressing for a delicious savoury salad.
Print Recipe
Prep Time 20 minutes
Cook Time 26 minutes
Servings 4 people

Equipment

  • baking sheet tray
  • serving platter
  • small mixing bowl
  • small center bowl for dressing

Ingredients
  

INGREDIENTS FOR THE CAULIFLOWER

  • 1 medium cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • Salt to taste

SALAD MIX

  • 1.5 cups tightly packed baby spinach
  • 1 cup tightly packed purple cabbage (shredded)
  • 1/3 cup toasted cashews
  • 1/4 cup pepitis (green pumpkin seeds)
  • 1/4 cup edaeme 
  • 2 Tablespoon capers

CREAMY CURRY DRESSING

  • ⅓ cup vegan mayonnaise or unsweetened vegan yoghurt
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 1 teaspoon maple syrup
  • Salt to taste

Instructions
 

PRE -HEAT THE OVEN TO 200°C or 390°F

    ROAST THE CAULIFLOWER

    • Place the cauliflower florets on a lined baking tray.
      Drizzle with olive oil and sprinkle over the curry powder, turmeric and salt.
      Toss well to coat.
      Roast for 25–30 minutes, turning halfway through, until golden and tender.
      Allow to cool.

    MAKE THE DRESSING

    • In a small bowl, whisk together the mayonnaise, curry powder, lemon juice,
      maple syrup and salt until smooth and well combined.

    ASSEMBLE THE SALAD

    • Arrange the cooled roasted cauliflower, spinach, cabbage, cashews, pepitias, edaeme, and capers on a serving platter.
      Pour the dressing into a small bowl and place it in the centre of the platter.
      Serve salad onto your plate and drizzle over the dressing.