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Cauliflower Salad with Yogurt Curry Sauce

Looking for a delicious, filling salad bursting with flavor? We’ve got just the thing!

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This isn’t your typical salad; in fact, you won’t find any lettuce in this recipe. You will, however, find loads of roasted cauliflower, crunchy carrots and walnuts, tangy cranberries, fresh cilantro, and a delicious curry dressing! Think of this as broccoli salad all grown up. If you’re ready to take your side salad game to the next level, this is just the recipe you need!

Not only does this dish have lots of textures and flavors going on, it’s filling, too. Chickpeas and brown rice make this almost a meal in itself! You could definitely get away with having this for lunch. And don’t get me started on that dressing. YUM! Greek yogurt, lemon juice, curry powder, and honey come together to form the perfectly sweet & tangy sauce that ties everything together.

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To get started, preheat the oven to 425 degrees and spray a baking sheet with cooking spray. Set aside. In a large bowl mix cauliflower florets, carrots, oil, salt, and pepper. Toss to coat. Spread seasoned veggies out on a prepared baking sheet in a single layer and bake cauliflower for 20 minutes, or until slightly browned.

While veggies are roasting, make rice according to package directions and set aside. To make the dressing, add Greek yogurt, lemon juice, curry powder, honey, and rice vinegar to a small bowl, whisking to combine. When cauliflower & carrots are done baking, place into a large bowl with rice, walnuts, dried cranberries, and chickpeas. Drizzle the dressing on top, tossing to combine.

That’s all there is to this recipe! Check out the ingredient list below and get the step-by-step instructions.

Makes 6 servings

10m prep time

20m cook time

5
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Ingredients
  • 1 large head of cauliflower, cut into small florets
  • 1 tablespoon olive oil
  • 2 large carrots, peeled and chopped
  • Salt & pepper to taste
  • 1 cup cooked brown rice
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1/2 cup chickpeas
  • 2 tablespoons chopped fresh cilantro
Curry Yogurt Dressing:
  • 1/3 cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 3/4 teaspoon curry powder
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
Preparation
  1. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Set aside.
  2. In a large bowl mix cauliflower florets, carrots, oil, salt, and pepper. Toss to coat. Spread seasoned veggies out on prepared baking sheet in a single layer.
  3. Place baking sheet in oven and bake cauliflower for 20 minutes, or until slightly browned.
  4. While veggies are roasting, make rice according to package directions. Set aside.
  5. To make the dressing, add Greek yogurt, lemon juice, curry powder, honey, and rice vinegar to a small bowl, whisking to combine.
  6. When cauliflower & carrots are done baking, place into a large bowl with rice, walnuts, dried cranberries, and chickpeas. Drizzle the dressing on top, tossing to combine.

Recipe adapted from Joyful Healthy Eats