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Curry roasted fall salad | cookingwithcassandra.com

Roasted Cauliflower Curry Recipe

Flavor-packed roasted cauliflower curry salad that is loaded with vegetables, vegan-friendly and gluten-free. It’s sure to liven up your meals this fall!
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

Cashews, Cauliflower and Sweet Potatoes

  • 1/2 cup raw cashews
  • 1 head cauliflower cut into medium-sized florets (about 3-4 cups florets)
  • 1 large sweet potato cut into ½ inch cubes (about 2-3 cups diced sweet potato)
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon each of salt and pepper
  • 2/3 cup thawed frozen peas thaw by placing in warm water
  • 1/4 cup green onion diced
  • 1/4 cup dried cranberries
  • 1/2 cup finely chopped cilantro
  • 1/4 cup finely chopped flat leaf parsley

Dressing

  • 1 cup raw cashews soaked in hot water for 20 minutes
  • 3/4 cup water
  • 2 tbsp water or as needed to thin the dressing
  • 1 ¼ teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon ginger freshly grated
  • 1/2 teaspoon salt
  • 1 ½ tablespoons lemon juice freshly squeezed
  • 1 tablespoon maple syrup or add more to taste

Garnish

  • Extra cranberries & cilantro

Instructions

  • Preheat the oven to 350 degrees fahrenheit. Line a small rimmed baking sheet with parchment paper for easy cleanup. Add cashews in a single layer.
  • Roast for 10-15 minutes. But don’t walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary (Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention). Set aside to cool.
  • While cashews are baking, chop cauliflower + peel and chop sweet potatoes and place cauliflower florets and peeled and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder and season with salt and pepper. Toss everything together (I use my hands) until it’s well coated with oil and spices. Spread out evenly. Roast for 35-40 minutes until tender, flipping halfway in between.
  • Make the dressing: While the veggies are in the oven, start making the dressing. To a food processor or high speed blender, add cashews (which were soaked in hot water for 20 minutes, then drained) with water, curry powder, garlic powder, salt, ginger, lemon juice and maple syrup. Blend to a smooth consistency. You can taste test and adjust the seasoning to your liking.
  • Once vegetables are done cooking, add roasted sweet potato and cauliflower to a large bowl. Add in the thawed peas, cranberries, baked cashews, cilantro, parsley and dressing. Toss the dressing into the rest of the ingredients until they are well coated.
  • Optional Proteins: I have added chicken and chickpeas both taste amazing!