Home Healthy Food Curry Roasted Cauliflower Candy Potato Salad

Curry Roasted Cauliflower Candy Potato Salad

Curry Roasted Cauliflower Candy Potato Salad


A number of years again I did a questionnaire on Instagram and requested if there was one recipe you needed me to recreate, what would it not be. Somebody responded and talked about a yummy curry roasted cauliflower candy potato salad that was once bought at Dealer Joe’s. Instantly I put it on my must-recreate checklist of recipes, and as soon as I did it rapidly turned one in every of my all-time FAV salads thus far.

When Abra and I made this salad we significantly couldn’t cease devouring it. I’m undecided what it was that made it so good. Possibly the cauliflower and candy potatoes tossed in curry spices and roasted to perfection, or maybe it was the candy cranberries, cilantro, and peas that brightened up the salad so nicely? Frankly, I believe it’s the curry tahini dressing. You resolve.

This salad is deliciously filling because of the roasted veggies and makes the proper lunch and even occasion facet dish. It retains nicely within the fridge for days so you understand I’ve received your #MeatlessMonday meal prep coated! Get pleasure from as is or strive it with a further protein (plant-based or non). Mainly, when you haven’t made this candy potato cauliflower salad but that is your signal. Get able to fall in love!

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curry roasted cauliflower sweet potato salad on a platter with a spoon and dressing on the side

Every little thing you’ll must make this cauliflower candy potato salad

This roasted veggie salad packs a critical taste punch from curry, heat spices, candy and tangy mix-ins and one of the best curry tahini dressing you’ll ever have. Right here’s every thing you’ll must make it:

  • Veggies: we’re roasting up each cauliflower and candy potatoes as the bottom of this lettuce-free salad. I additionally love including peas for a little bit texture and sweetness.
  • Herbs & spices: the spices on this salad are every thing. You’ll roast the veggies with curry powder, floor turmeric, garlic powder, cayenne pepper, salt & pepper. You’ll use a few of these spices, plus recent ginger within the dressing.
  • For the dressing: you’ll additionally want tahini recent lemon juice and a little bit heat water to spherical out the dressing. Be at liberty so as to add a little bit pure maple syrup when you discover the tahini bitter.
  • Combine-ins: what’s a salad with out enjoyable, flavorful mix-ins? I like so as to add dried cranberries, inexperienced onion, cilantro, and parsley for superb freshness.

Make this salad your personal

There are tons of straightforward methods to customise this cauliflower candy potato salad to make use of up what you will have available and make it your personal!

  • Add some crunch. I believe roasted, shelled pistachios or cashews would add an exquisite crunch to this salad.
  • Increase the protein. Preserve this salad vegan by including a can of chickpeas or perhaps a cup of cooked quinoa. In case you’re not vegan or vegetarian high it with some cooked, chopped rooster breast.
  • Kick up the spice. Be at liberty so as to add 1/4 teaspoon extra cayenne pepper to the dressing when you like a little bit warmth!
  • Combine up the veggies. Roasted carrots would even be scrumptious, and a few kale marinated within the dressing would add the proper serving of greens.

curry roasted cauliflower sweet potato salad in a bowl with a fork and dressing on the side

Find out how to make this candy potato cauliflower salad

  1. Roast your veggies. Add your cubed candy potato and cauliflower florets to a ready baking sheet, drizzle with olive oil and toss all of them of these attractive spices. Roast ’em up for about half-hour till fork tender (flipping midway by).
  2. Add your mix-ins. Switch your roasted candy potato and cauliflower to a bowl and add peas, inexperienced onion, cranberries, cilantro and parsley.
  3. Make the dressing. Subsequent, whisk collectively the entire dressing substances till easy and creamy — including extra heat water as wanted. Style and alter the seasoning to your liking.
  4. Toss it collectively. Pour the dressing all around the salad and gently toss to mix. Garnish with some additional mix-ins and devour!

Wait, is it sizzling or chilly?

The salad can be barely heat the primary day you make it due to the roasted candy potato and cauliflower however is totally scrumptious straight from the fridge the next days!

curry sweet potato cauliflower salad in a bowl

Retailer it for later

Among the finest components about this salad is that it stays good in an hermetic container within the fridge for as much as 4-5 days! Make a double batch and serve it as a facet dish or vegan most important dish at your subsequent occasion. The leftovers make the proper lunch!

Extra salad recipes you’ll love

Get all of our scrumptious salad recipes right here!

In case you make this curry roasted cauliflower candy potato salad, make sure you price the recipe and go away a remark under. You can even use the hashtag #ambitiouskitchen on Instagram so I can see your creations — xo!

Curry Roasted Cauliflower Candy Potato Salad (vegan & gluten free)

Prep Time 20 minutes

Prepare dinner Time 30 minutes

Whole Time 50 minutes

Serves4 servings

Vegan and gluten free curry roasted cauliflower candy potato salad with candy dried cranberries, recent herbs and a creamy curry tahini dressing. This attractive cauliflower candy potato salad is every thing you would ever need. Straightforward to make, full of veggies and completely addicting!


  • For the cauliflower and candy potatoes:
  • 1 head cauliflower, lower into medium-sized florets (about 3-4 cups florets)
  • 1 giant candy potato, lower into ½ inch cubes (about 2-3 cups diced candy potato)
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • ½ teaspoon floor turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon pink cayenne pepper
  • Freshly floor salt and pepper
  • For the add-ins:
  • cup thawed frozen peas (simply allow them to sit in heat water for a bit)
  • ¼ cup diced inexperienced onion
  • cup dried cranberries (or dried cherries)
  • ½ cup finely chopped cilantro
  • optionally available: 1/4 cup finely chopped flat leaf parsley
  • For the dressing:*
  • 3 tablespoons tahini
  • 1 tablespoon recent lemon juice
  • 2-3 tablespoons heat water, to skinny the dressing
  • ½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • ½ tablespoon freshly grated ginger
  • ¼ teaspoon floor turmeric
  • ¼ teaspoon salt
  • Freshly floor black pepper
  • To garnish:
  • Additional cranberries & cilantro


  • Preheat oven to 350 levels F. Place cauliflower florets and cubed candy potatoes on a big baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, pink cayenne pepper and season with salt and pepper. Use clear arms to toss every thing collectively till it’s nicely coated with oil and spices. Unfold out evenly. Roast for half-hour, flipping midway in between. We would like the candy potatoes to be considerably fork tender however nonetheless have a slight chunk.

  • As soon as finished cooking, add roasted candy potato and cauliflower to a medium bowl. Add within the thawed peas, inexperienced onion, cranberries, cilantro and parsley.

  • Make the dressing: In a small bowl, add in tahini, lemon juice, heat water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Combine nicely to mix. Style and alter seasonings to your liking. Add extra heat water if essential to skinny out the dressing so it’s spoonable. Fold the dressing into the remainder of the substances till they’re nicely coated. Serves 2-4, relying on how hungry you’re. Garnish with a couple of additional scallions, cranberries and cilantro.

Recipe Notes

If you’d like this spicy, add 1/4 teaspoon extra cayenne pepper to the dressing.
In case you discover the dressing bitter, be happy so as to add 1-2 teaspoons of pure maple syrup to sweeten it up.


Serving: 1serving (primarily based on 4)Energy: 213calCarbohydrates: 26.4gProtein: 5.9gFats: 10.2gSaturated Fats: 1.4gFiber: 6.3gSugar: 10.4g

Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats

This publish was initially printed on January 9, 2019, republished on September 16, 2021, and republished on October 11, 2023.



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