Curried Cauliflower Salad Recipe

Name: Curried Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs cauliflower, cut into 1-inch florets; 1 red onion, sliced into thin wedges; 1/4 cup extra virgin olive oil; kosher salt; fresh ground black pepper; 1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces; 1 tablespoon vegetable oil; 2 slices sandwich bread, torn into bite-sized pieces; 1 teaspoon curry powder, use a mild one such as Madras; 1 cup plain Greek yogurt; 1 tablespoon fresh lemon juice; 1/2 cup fresh cilantro, chopped; 1 garlic clove, grated

Servings: persons

2 1/4 lbs cauliflower, cut into 1-inch florets
1 red onion, sliced into thin wedges
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 slices sandwich bread, torn into bite-sized pieces
1 teaspoon curry powder, use a mild one such as Madras
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup fresh cilantro, chopped
1 garlic clove, grated

1
Preheat oven to 425 degrees F.
2
In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
3
In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
4
Return all the vegetables to the mixing bowl and let cool.
5
Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
6
Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
7
To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
8
Sprinkle croutons over vegetables and serve with the dressing.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 lbs cauliflower, cut into 1-inch florets, 1 red onion, sliced into thin wedges, 1/4 cup extra virgin olive oil, kosher salt, and more.

Yes, Curried Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Cauliflower Salad

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