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Curry Roasted Cauliflower Sweet Potato Salad Recipe

Curry Roasted Cauliflower Sweet Potato Salad Recipe
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4.7 from 16 reviews

This Curry Roasted Cauliflower Sweet Potato Salad is a flavorful and nutritious dish perfect as a side or main. Roasted vegetables mixed with aromatic spices create a Middle Eastern-inspired salad, topped with a zesty lemon dressing. Customize with optional yogurt or tahini dressing for added creaminess.

Ingredients

Units Scale

Main Salad:

  • 1 medium head cauliflower, cut into florets
  • 1 large sweet potato, peeled and cubed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup roasted pepitas or sunflower seeds
  • juice of 1/2 lemon

Optional Dressing:

  • 2 tablespoons plain Greek yogurt or tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon water (to thin)
  • pinch of salt

Instructions

  1. Preheat oven and prepare vegetables: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss cauliflower and sweet potato with olive oil, curry powder, cumin, garlic powder, salt, and pepper in a bowl.
  2. Roast the vegetables: Spread the seasoned vegetables on the baking sheet and roast for 25–30 minutes, tossing halfway, until tender and golden.
  3. Assemble the salad: Combine roasted vegetables with red onion, cilantro, pepitas, and lemon juice in a large bowl.
  4. Optional dressing: For the dressing, whisk together yogurt or tahini, lemon juice, honey, water, and salt until smooth. Drizzle over the salad before serving.

Notes

  • Serve warm or chilled.
  • Add chickpeas or cooked quinoa for extra protein and heartiness.
  • Keeps well in the fridge for 2–3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/curry-roasted-cauliflower-sweet-potato-salad-recipe/