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Cauliflower Salad
Roasted cauliflower and sweet potatoes tossed with quinoa, sweet peas, and a curry-lime dressing. All the flavor of a samosa, none of the frying or fuss!
Servings: 4 servings
Ingredients
Cauliflower Salad
- 1 large head of cauliflower chopped into florets
- 2 small sweet potatoes peeled & cubed
- ¼ cup avocado oil divided, or olive oil
- 2 tsp sea salt divided, plus more to taste
- 2 tsp black pepper divided
- 1½ cups cooked quinoa about 1/2 cup dry
- 1 cup peas fresh or frozen (thawed)
- ½ cup cilantro chopped
- ¼ cup mint minced or cut into chiffonade
- ¼ cup red onion minced
Curry-Lime Dressing
- juice of 2 limes (about 1/4 cup)
- 2 tbsp avocado or olive oil
- 1 tbsp maple syrup or coconut nectar
- 1 tbsp curry powder
- ½ tsp cayenne pepper optional
To Serve
- ½ cup toasted coconut shreds
- 1 lime sliced
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Toss the cauliflower with 2 tbsp oil, 1 tsp salt, and 1 tsp pepper. Spread it in a single layer on one baking sheet. Repeat with the sweet potatoes on the second sheet.
- Roast for 30 minutes, until both are tender and browned at the edges.
- While the vegetables roast, add all of the dressing ingredients to a jar, screw the lid on tight, and shake vigorously to emulsify.
- Add the roasted cauliflower and sweet potatoes to a large bowl along with the quinoa, peas, cilantro, mint, and red onion. Pour the dressing over the top and toss to coat.
- Taste and season with more sea salt.
- Serve topped with toasted coconut and a few lime slices.
Notes
Prep the quinoa and peas first. Thaw the peas if you're using frozen, and cook the quinoa before you start. Boil it in a large pot of lightly salted water for 10–12 minutes, until tender. You can also make it in the Instant Pot.
Rinse the quinoa in a fine mesh strainer before cooking to wash away the soapy flavor.
Cut for even roasting. Chop the cauliflower into similarly sized florets, and do the same with the sweet potato cubes, so everything finishes at the same time.
No jar? No problem. Whisk everything but the oil together in a bowl, then slowly drizzle the oil in while you keep whisking.
Add heat by whisking a few tablespoons of sriracha into the dressing.
Make it heartier with a scoop of Spiced Crispy Chickpeas or Crispy Air Fryer Tofu on top for extra plant-based protein.
Season to taste before serving.
Nutrition
Calories: 531kcal | Carbohydrates: 61g | Protein: 11g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 4g | Sodium: 1283mg | Potassium: 1187mg | Fiber: 14g | Sugar: 15g | Vitamin A: 16699IU | Vitamin C: 94mg | Calcium: 123mg | Iron: 4mg