Name: Curry Roasted Cauliflower Sweet Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Cauliflower (cut into medium-sized florets): 3-4 cups florets; Sweet potato (cut into ½ inch cubes): 1 piece (large); Olive Oil: 1 TBSP; Curry Powder: 1 tsp; Ground Turmeric: 1/2 tsp; Garlic Powder: 1/2 tsp; Red Cayenne Pepper: 1/4 tsp; Freshly ground salt and pepper; Thawed frozen peas (just let them sit in warm water for a bit): 2/3 cup; Diced green onion: 1/4 cup; Dried Cranberries (or dried cherries): 1/3 cup; Finely chopped cilantro: 1/2 cup; Finely chopped flat leaf parsley: 1/4 cup; Tahini: 3 TBSP; Fresh Lemon juice: 1 TBSP; Warm Water (to thin the dressing): 2-3 TBSP; Curry Powder: 1/2 tsp; Garlic Powder: 1/4 tsp; Freshly Grated Ginger: 1/2 TBSP; Ground Turmeric: 1/4 tsp; Salt: 1/4 tsp; Freshly ground black pepper; Extra cranberries & cilantro; Website Link

Ingredients

Adjust Servings:

	Ingredients
	For the cauliflower and sweet potatoes:
	3-4 cups florets Cauliflower (cut into medium-sized florets)
	1 piece (large) Sweet potato (cut into ½ inch cubes)
	1 TBSP Olive Oil
	1 tsp Curry Powder
	1/2 tsp Ground Turmeric
	1/2 tsp Garlic Powder
	1/4 tsp Red Cayenne Pepper
	Freshly ground salt and pepper
	For the add-ins:
	2/3 cup Thawed frozen peas (just let them sit in warm water for a bit)
	1/4 cup Diced green onion
	1/3 cup Dried Cranberries (or dried cherries)
	1/2 cup Finely chopped cilantro
	1/4 cup Finely chopped flat leaf parsley optional
	For the dressing
	3 TBSP Tahini
	1 TBSP Fresh Lemon juice
	2-3 TBSP Warm Water (to thin the dressing)
	1/2 tsp Curry Powder
	1/4 tsp Garlic Powder
	1/2 TBSP Freshly Grated Ginger
	1/4 tsp Ground Turmeric
	1/4 tsp Salt
	Freshly ground black pepper
	To garnish:
	Extra cranberries & cilantro
	Website Link

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Vegan and gluten free curry roasted cauliflower sweet potato salad with sweet dried cranberries, fresh herbs and a creamy curry tahini dressing. This gorgeous cauliflower sweet potato salad is everything you could ever want. Easy to make, packed with veggies and absolutely addicting!

Features:

Cuisine:

American

Ingredients

Ingredients
For the cauliflower and sweet potatoes:
3-4 cups florets Cauliflower (cut into medium-sized florets)
1 piece (large) Sweet potato (cut into ½ inch cubes)
1 TBSP Olive Oil
1 tsp Curry Powder
1/2 tsp Ground Turmeric
1/2 tsp Garlic Powder
1/4 tsp Red Cayenne Pepper
Freshly ground salt and pepper
For the add-ins:
2/3 cup Thawed frozen peas (just let them sit in warm water for a bit)
1/4 cup Diced green onion
1/3 cup Dried Cranberries (or dried cherries)
1/2 cup Finely chopped cilantro
1/4 cup Finely chopped flat leaf parsley
optional
For the dressing
3 TBSP Tahini
1 TBSP Fresh Lemon juice
2-3 TBSP Warm Water (to thin the dressing)
1/2 tsp Curry Powder
1/4 tsp Garlic Powder
1/2 TBSP Freshly Grated Ginger
1/4 tsp Ground Turmeric
1/4 tsp Salt
Freshly ground black pepper
To garnish:
Extra cranberries & cilantro
Website Link

Directions

Steps

1 Done	Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
2 Done	Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
3 Done	Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.