Curry Roasted Cauliflower Salad
Ingredients
The salad
-
½
cup
raw cashews
-
1
can (15-ounce)
low-sodium chickpeas
-
1
head
cauliflower, cut into florets (about 6 cups)
-
1
large
sweet potato, cut into ½-inch pieces (about 3 cups)
-
¼
cup
extra-virgin olive oil
-
1
tablespoon
curry powder
-
2
teaspoons
ground chili powder
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
ground turmeric
-
½
cup
raisins or golden raisins
-
¼
cup
loosely packed cilantro leaves
The dressing
-
½
cup
plain nonfat Greek yogurt
-
3
tablespoons
freshly squeezed lemon juice
-
1
teaspoon
pure maple syrup or honey
-
1
teaspoon
curry powder
-
½
teaspoon
kosher salt
-
½
teaspoon
ground cumin
-
¼
teaspoon
garlic powder
-
⅛
teaspoon
ground chili powder (plus additional to taste)
Instructions
- Preheat the oven to 400°F and toast the cashews on a baking sheet for 8-10 minutes until golden.
- Rinse and drain the chickpeas, then dry them and place in a large mixing bowl.
- Add cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric to the bowl and toss to coat.
- Spread the mixture onto two baking sheets and roast for 15 minutes, then toss and switch the sheets' positions.
- Continue roasting for another 10-15 minutes until the vegetables are tender and chickpeas are crisp.
- While the vegetables roast, prepare the dressing by mixing yogurt, lemon juice, maple syrup, curry powder, salt, cumin, garlic powder, and chili powder.
- Combine roasted vegetables with raisins, cashews, and cilantro in a serving bowl.
- Drizzle with dressing and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
304
Total fat
16g
Total carbohydrates
35g
Total protein
10g
Sodium
1038mg
Cholesterol
1mg
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