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Vegan and gluten free curry roasted cauliflower sweet potato salad with a creamy curry tahini dressing. This salad is everything you could ever want. Easy to make, packed with veggies and absolutely addicting!

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
For the cauliflower and sweet potatoes:
 1 head cauliflower, cut into medium-sized florets
 1 large sweet potato, cut into 1/2 inch cubes
 1 tbsp olive oil
 1 tsp curry powder
 ½ tsp ground turmeric
 ½ tsp garlic powder
 ¼ tsp red cayenne pepper
 salt and pepper to taste.
For the add-ins:
  cup thawed frozen peas
 ¼ cup diced green onion
  cup dried cranberries (or cherries)
 ½ cup finely chopped cilantro
For the dressing:
 3 tbsp tahini
 1 tbsp fresh lemon juice
 23 tbsp warm water
 ½ tsp curry powder
 ¼ tsp garlic powder
 ½ tbsp freshly grated ginger
 ¼ tsp ground turmeric
 ¼ tsp salt
 freshly ground pepper
Instructions
1

Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper.

2

Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.

3

Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.

4

Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.

Recipe by Ambitious Kitchen.Β 

Ingredients

Ingredients
For the cauliflower and sweet potatoes:
 1 head cauliflower, cut into medium-sized florets
 1 large sweet potato, cut into 1/2 inch cubes
 1 tbsp olive oil
 1 tsp curry powder
 ½ tsp ground turmeric
 ½ tsp garlic powder
 ¼ tsp red cayenne pepper
 salt and pepper to taste.
For the add-ins:
  cup thawed frozen peas
 ¼ cup diced green onion
  cup dried cranberries (or cherries)
 ½ cup finely chopped cilantro
For the dressing:
 3 tbsp tahini
 1 tbsp fresh lemon juice
 23 tbsp warm water
 ½ tsp curry powder
 ¼ tsp garlic powder
 ½ tbsp freshly grated ginger
 ¼ tsp ground turmeric
 ¼ tsp salt
 freshly ground pepper

Directions

Instructions
1

Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper.

2

Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.

3

Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.

4

Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.

πŸ› Curry Roasted Cauliflower Sweet Potato Salad