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Cauliflower Samosa Salad
Jenné
Recipe is adapted from Terry Hope Romero's Coconut Samosa Potato Salad
recipe
in Salad Samurai.
2.34
from
3
votes
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Course
Main Course
Servings
4
Ingredients
1x
2x
3x
1
large head of cauliflower
chopped
2
small sweet potatoes
peeled & cubed
1½
cups
cooked quinoa
1
cup
peas
fresh or frozen/thawed
½
cup
cilantro
chopped
¼
cup
mint
minced or chiffonade
¼
cup
red onion
minced
about ¼ cup grapeseed oil
2
tsp
sea salt
2
tsp
black pepper
sauce
juice of 2 limes
plus 1 sliced lime for garnish
1
tbsp
maple syrup or coconut nectar
1
tbsp
curry powder
½
tsp
cayenne pepper
optional
2
tbsp
grapeseed or olive oil
½
cup
toasted coconut shreds to garnish
Instructions
Preheat oven to 400°, and line 2 baking sheets with parchment paper.
Toss the chopped cauliflower with a drizzle of grapeseed oil, then spread it evenly onto a baking sheet.
Season with a sprinkle of salt and pepper.
Repeat with the sweet potatoes.
Roast for 30 minutes, or until both veggies are tender.
In the meantime you can be cooking your quinoa, thawing the peas, prepping the herbs, and making the sauce.
To make the sauce, pour all of the ingredients into a jar. Place the lid on top, and shake vigorously to emulsify.
When the veggies have finished roasting, toss them together with the quinoa, peas, herbs, red onion, and sauce.
Season to taste with sea salt.
Serve with a couple slices of lime and a sprinkle of toasted coconut.
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