Recipe- Roasted Cauliflower Sweet Potato Salad With A Creamy Curry Cashew Dressing

This flavorful salad is packed with so much flavor and will be a great salad for the warm days ahead. It is also vegan and gluten-free. Say hello to my favorite salad these days!

It has all my favorite things- there’s cauliflower, sweet potato, cilantro, green onion and a dressing made with cashews!

What’s not to love? In fact, Sarvesh declared it as his favorite salad ever because he just happens to love everything in it too.

This is a great way to include veggies like cauliflower and sweet potato in your diet.

I had both veggies at home and I thought of roasting them for lunch.

But one thing led to another and I ended up making this salad which turned out really good and will be perfect for the warm days ahead.

Ingredients

4 cups cauliflower florets medium size florets from 1 medium head, 687 grams, measured after removing the leaves and stems
3 cups sweet potato diced, from 5 small sweet potatoes, around 525 grams
3 tablespoons olive oil extra virgin, 45 ml
1 teaspoon cumin powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 medium red onion sliced
1/2 cup pecans toasted in a pan for 6-7 minutes until fragrant
3 stalks green onion chopped
1/3 cup chopped cilantro
1 cup raw cashews 150 grams, soaked in hot water for 15 minutes
3/4 cup + 2 tablespoons water or as needed, 180 ml + 30 ml
1.25 teaspoon curry powder
1/4 teaspoon garlic powder
1/2 teaspoon salt or to taste
3-4 teaspoon lemon juice
1 teaspoon maple syrup or add more to taste, 5 ml

Method

* Pre-heat oven to 425 F degrees. Line a large baking sheet with aluminium foil and set aside.

* Toss cauliflower florets and diced sweet potatoes with olive oil in a large bowl.

* Then add the cumin powder, smoked paprika, garlic powder and salt. Toss until the veggies are coated with the seasoning.

* Transfer the veggies on to the prepared baking sheet. Bake at 425 F degrees for 20 to 25 minutes until cooked through.

* While the veggies are in the oven, start making the dressing.
* To a high speed blender, add cashews (which were soaked in hot water for 15 minutes, then drained) with water, curry powder, garlic powder, salt, lemon juice and maple syrup.

* Blend to a smooth consistency. You can taste test and adjust the seasoning at this point. You can also adjust the consistency of the dressing.

* To a large bowl, now add the roasted veggies along with sliced red onion, toasted pecans, chopped green onions and cilantro.

* Pour over the dressing. I did not use the entire dressing and was left with 1/2 cup of it. You can add more or less of the dressing as per your preference.

* Toss the dressing with the salad.

* Serve immediately or chill the cauliflower sweet potato salad in the fridge for 1 hour for the flavors to mix well together.