Creamy Curried Roasted Cauliflower Salad

Curried cauliflower salad with yogurt dressing and pomegranate seeds in black bowl on top of grey surface.

This lightly spiced roasted cauliflower salad comes with a quick and easy low fat yogurt dressing. It is a delicious vegetarian dish, perfect as a side or main. Ready in just over 30 minutes!

Course Dinner, Lunch, Salad, Side

Cuisine gluten free, vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 194kcal

Author Monika Dabrowski

Equipment

Large baking sheet

Ingredients

1 medium cauliflower chopped into chunks, florets only
½ cup pomegranate seeds
4 tablespoons cilantro/fresh coriander finely chopped
2 tablespoons vegetable oil
Fine sea salt and cayenne pepper to taste

Dressing ingredients

4 tablespoons Greek yogurt or another thick yogurt
1 garlic clove crushed
2 tablespoons vegetable oil
1 tablespoon lemon juice
⅔ teaspoon cumin powder
⅓ teaspoon turmeric powder
½ teaspoon onion granules
1 teaspoon maple syrup
2 tablespoons water (optional)
Fine sea salt to taste

Instructions

Preheat the oven to 400 F/ 200 C/ gas mark 6. Chop the cauliflower into similar size chunks, place in a large bowl, season with salt and cayenne pepper, drizzle over 2 tablespoons of oil and stir until thoroughly coated. Arrange in a single layer on top of a baking sheet.
Bake in the centre of the oven for 20-25 minutes, until golden, turning over half way. Remove from the oven and set aside.
While the cauliflower is roasting make the dressing. Combine all the dressing ingredients and stir thoroughly until smooth (add a splash of water to loosen the consistency if needed).
In a large bowl combine the roasted cauliflower (warm or cooled) with the dressing. Scatter over the pomegranate seeds and cilantro, stir, adjust the seasoning if needed and serve.

Notes

Cauliflower: Chop the cauliflower into large chunks or smaller pieces if you prefer (but use either one or the other). Use a large baking sheet to ensure the cauliflower pieces have plenty of room to roast evenly.
Herbs: I used cilantro but parsley, chives, tarragon or thai basil would work well too.
Spices: I used cumin and turmeric but you could add ground coriander or some garam masala. Alternatively use your favourite curry powder instead.
Adjust the amount of water to get the consistency you want (depending on personal preference and the consistency of your yogurt you may not need to add any water).
Serving: This roasted cauliflower salad can be enjoyed warm or chilled. If you are planning to serve it chilled it's absolutely fine to roast the cauliflower ahead. Just refrigerate it, covered (for up to 2 days), until you are ready to use it. If you are serving it hot combine it with the dressing and pomegranate straight from the oven.
Dressing: The simple yogurt dressing can also be made ahead and refrigerated (for up to 2 days) until you are ready to use it.
Not suitable for freezing.

Nutrition