Curry Roasted Cauliflower Sweet Potato Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine the cauliflower florets, sweet potato cubes, olive oil, curry powder, salt, and pepper. Toss until the vegetables are evenly coated.
• STEP 3.Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the cauliflower and sweet potatoes are tender and golden brown.
• STEP 4.While the vegetables are roasting, prepare the curry dressing. In a small bowl, whisk together the yogurt, lemon juice, curry powder, honey, salt, and pepper.
• STEP 5.Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
• STEP 6.Transfer the roasted cauliflower and sweet potatoes to a serving bowl. Drizzle the curry dressing over the top and gently toss to combine.
• STEP 7.Garnish with fresh cilantro or parsley, if desired. Serve the salad warm or cold.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to cut the cauliflower florets and sweet potato cubes into similar sizes to ensure even cooking.
• Feel free to adjust the amount of curry powder and honey in the dressing to suit your taste preferences.
• For added crunch, you can sprinkle some toasted nuts or seeds, such as almonds or pumpkin seeds, on top of the salad before serving.

Storage and Serving

• This salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.
• If serving the salad cold, let it sit at room temperature for a few minutes before serving to allow the flavors to meld together.
• To make this salad ahead of time, you can roast the vegetables and prepare the dressing in advance. Store them separately in the refrigerator and combine just before serving.