Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)
Ingredients
For the cauliflower and sweet potatoes:- 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
- 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon red cayenne pepper
- Freshly ground salt and pepper
- 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
- optional: 1/4 cup finely chopped flat leaf parsley
For the dressing:*
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons warm water, to thin the dressing
- ½ teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ tablespoon freshly grated ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- Freshly ground black pepper
- Extra cranberries & cilantro
Instructions
- 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.
See full instruction on : ambitiouskitchen.com
