Curried Cauliflower and Sweet Potato Salad
This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
Servings 4 servings
Ingredients
- 1 large head of cauliflower
- 2 medium sweet potatoes
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1/3 cup golden raisins
- 1/3 cup toasted walnuts or cashews *see notes below for nut free version
- 1/3 cup chopped cilantro
- Add-ins see notes above about other add-ins to make this a complete meal
Dressing
- 1/4 cup granola butter or nut/seed butter of choice
- 1/2 a lemon, juiced
- 1/2-1 tsp curry powder
- 1 thumb grated ginger root
- 1/2 tsp salt
- 2 tsp maple syrup
- 1 Tbsp garlic infused olive oil or regular olive oil and 1 clove of pressed garlic
- 2-4 Tbsp water
Instructions
- Preheat oven to 425F.
- Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
- While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
- When vegetables are done, set aside while you make the dressing.
- While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
- Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.
Notes
To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.