Curried Cauliflower Salad

This creamy curried cauliflower salad is comforting, flavourful, and perfect for meal prep, wraps, or lunch bowls. Roasted cauliflower is combined with crunchy vegetables and a lightly spiced creamy dressing for a delicious savoury salad.

EQUIPMENT: Baking sheet tray, serving platter, small center bowl, small mixing bowl

INGREDIENTS FOR THE CAULIFLOWER

1 medium cauliflower, cut into florets

1 tablespoon olive oil

2 teaspoons curry powder

½ teaspoon turmeric

Salt to taste

PRE -HEAT THE OVEN TO 200°C or 390°F

ROAST THE CAULIFLOWER

• Place the cauliflower florets on a lined baking tray.

• Drizzle with olive oil and sprinkle over the curry powder, turmeric and salt.

• Toss well to coat.

• Roast for 25–30 minutes, turning halfway through, until golden and tender.

• Allow to cool.

SALAD MIX

1.5 cups tightly packed baby spinach

1 cup tightly packed purple cabbage (shredded)

1/3 cup toasted cashews

1/4 cup pepitis (green pumpkin seeds)

1/4 cup edaeme

2 Tablespoon capers

CREAMY CURRY DRESSING

⅓ cup vegan mayonnaise or unsweetened vegan yoghurt

1 teaspoon curry powder

1 teaspoon lemon juice

1 teaspoon maple syrup

Salt to taste

MAKE THE DRESSING

• In a small bowl, whisk together the mayonnaise, curry powder, lemon juice,

  maple syrup and salt until smooth and well combined.

  
  

ASSEMBLE THE SALAD

• Arrange the cooled roasted cauliflower, spinach, cabbage, cashews, pepitias, edaeme, and capers on a serving platter.

• Pour the dressing into a small bowl and place it in the centre of the platter.

• Serve salad onto your plate and drizzle over the dressing.

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