Curry Roasted Cauliflower Salad is one of those vibrant, flavorful, and nourishing dishes that strikes the perfect balance between health and indulgence. It’s a colorful bowl of deliciousness—roasted cauliflower florets spiced with warm curry powder, tossed with a medley of fresh vegetables, herbs, and a zesty dressing.

It’s satisfying, hearty, and yet light enough to enjoy as a main or side dish. This salad is an ideal meal for those looking to eat more vegetables while still treating their taste-buds to something exciting.

Cauliflower, often considered a humble vegetable, is transformed in this recipe into the star of the show. Roasting cauliflower in a blend of curry spices brings out its nutty sweetness and gives it an irresistibly crispy texture.

When paired with crisp greens, creamy elements like avocado or tahini, crunchy seeds, and a tangy citrus dressing, this salad becomes a complete meal full of bold flavors and textures.

Whether you’re vegan, vegetarian, gluten-free, or simply love a good salad, this curry roasted cauliflower version will win your heart. It’s a wonderful addition to your weekly meal plan and a hit at potlucks or gatherings.

Preparation and Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Servings and Calories:

Servings: 4 (as a side), 2 (as a main)
Calories per serving: Approx. 280–320 kcal (depending on additions like avocado or dressing)

Ingredients:

For the Curry Roasted Cauliflower:

1 medium head cauliflower, cut into florets
2 tablespoons olive oil
1 ½ teaspoons curry powder
½ teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon garlic powder
Salt and pepper, to taste

For the Salad Base:

2 cups mixed greens or baby spinach
1 cup cooked quinoa or couscous (optional but makes it more filling)
½ red onion, thinly sliced
1 small cucumber, diced
1 medium carrot, shredded or julienned
½ cup cherry tomatoes, halved
¼ cup fresh cilantro or parsley, chopped
¼ cup toasted sunflower seeds or pumpkin seeds
1 avocado, diced (optional)

For the Lemon-Tahini Dressing:

2 tablespoons tahini
1 tablespoon olive oil
Juice of 1 lemon
1–2 teaspoons maple syrup or honey
1 small clove garlic, minced
2–3 tablespoons water, to thin
Salt and pepper, to taste

Directions:

Step-by-Step Preparation:

Step 1: Roast the Cauliflower

Preheat oven to 425°F (220°C).
In a large mixing bowl, toss the cauliflower florets with olive oil, curry powder, cumin, turmeric, garlic powder, salt, and pepper.
Spread the seasoned cauliflower on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy on the edges. Set aside to cool slightly.

Step 2: Prepare the Salad Ingredients

While the cauliflower is roasting, prep your salad ingredients: slice the red onion, dice cucumber, halve cherry tomatoes, shred carrots, and chop herbs.
If using, cook the quinoa or couscous according to package directions and allow it to cool.

Step 3: Make the Lemon-Tahini Dressing

In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup/honey, and garlic.
Add water, one tablespoon at a time, until the dressing reaches a pourable consistency.
Season with salt and pepper to taste.

Step 4: Assemble the Salad

In a large salad bowl, combine greens, quinoa (if using), veggies, herbs, seeds, and avocado (if using).
Add the roasted cauliflower on top.
Drizzle with the lemon-tahini dressing and toss gently to combine.

Why I Love This Recipe:

This Curry Roasted Cauliflower Salad is the definition of feel-good food. It’s rich in fiber, vitamins, and plant-based protein, and it never feels like a compromise. The cauliflower brings that roasted, spiced bite that contrasts beautifully with fresh greens and creamy dressing. I love how it satisfies every craving—crispy, creamy, tangy, spicy, and fresh—all in one bowl. Plus, it keeps me energized for hours and feels light yet fulfilling.

Why It’s a Must-Try Dish:

Nutrient-dense and naturally gluten-free and vegan
Great for meal prep or packed lunches
Customizable with grains, proteins, and toppings
Flavor explosion in every bite
Works as a main or a side dish for any occasion

Tips and Variations:

Tips:

Roast cauliflower until the edges are caramelized for the best flavor.
If you want extra crunch, toss in roasted chickpeas or nuts like almonds or cashews.
Always taste your dressing before serving and adjust the acidity or sweetness.

Variations:

Add protein: Top with grilled tofu, chickpeas, or a boiled egg.
Make it spicy: Add chili flakes or a dash of hot sauce to the dressing.
Go Mediterranean: Add olives, feta (if not vegan), and lemon zest.
Switch the dressing: Try a yogurt-based or vinaigrette dressing for a different flavor profile.

Serving Suggestions:

Serve warm or cold as a main dish salad.
Pair with a bowl of lentil soup or flatbread for a complete meal.
Serve as a side dish with grilled tofu, tempeh, or chicken.
Top with pickled onions or a sprinkle of dukkah for added flair.

Conclusion:

Curry Roasted Cauliflower Salad is more than just a salad—it’s a bold, flavor-forward celebration of healthy ingredients done right. It’s the perfect union of roasted richness and garden freshness. Whether you’re aiming for a nutritious lunch, an easy dinner, or something impressive for guests, this dish checks all the boxes. Give it a try once, and it’s likely to become a go-to in your recipe rotation.

Frequently Asked Questions (FAQ):

Q1: Can I make this salad ahead of time?
Yes! Roast the cauliflower and prepare the dressing in advance. Store components separately and assemble just before serving for best texture.

Q2: Can I eat this salad cold?
Absolutely. It’s delicious served warm or chilled.

Q3: How long will leftovers last in the fridge?
Store in an airtight container for up to 3 days. Add fresh greens or dressing before serving again if needed.

Q4: Can I use frozen cauliflower?
Yes, but fresh gives the best texture. If using frozen, thaw and pat dry before roasting.

Q5: Is the salad gluten-free?
Yes, if you use gluten-free grains like quinoa or skip them altogether.

Q6: Can I substitute the tahini dressing?
Definitely. A simple lemon-olive oil vinaigrette or a creamy avocado dressing also pairs beautifully.