Curried Cauliflower & Kumara Salad

This gluten free simple salad is packed full of flavour, nutrients and dietary fibre. A salad that will make a great side to a summer BBQ or a simple dinner/ lunch meal idea.

Curried Cauliflower & Kumara Salad



Prep time




  • For the Salad
  • 1/2 cup dry roasted cashews

  • 1 head cauliflower – cut into florets, about 6 cups

  • 1 large sweet potato – cut into 1/2-inch pieces, about 3 cups

  • 1/4 cup extra virgin olive oil

  • 1.5 Tbsp curry powder

  • 2 tsp ground chilli powder

  • 1.5 tsp salt

  • 1 tsp ground turmeric

  • For the Dressing
  • 1/2 cup plain Greek yogurt (or DF alternative is coconut greek yoghurt)

  • 3 Tbsp freshly squeezed lemon juice

  • 1 tsp honey

  • 1 tsp curry powder

  • 1/2 tsp salt

  • 3/4 tsp ground cumin

  • 1/4 tsp garlic powder


  • Pre-heat the oven to 180 degrees on fan bake and pre-line a baking tray with baking paper.
  • Boil some water in a medium sauce pan and place the chopped kumara in here and cook for ten minutes.
  • In a bowl, add the cauliflower, kumara, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
  • Place the vegetables onto the baking tray and bake in the oven for 15 minutes until they are tender and crisp.
  • While the vegetables bake, make the dressing. Stir together the Greek yogurt, lemon juice, honey, curry powder, salt, cumin, garlic powder.
  • Assemble the salad in a large bowl and drizzle the dressing on top. You can add other ingredients such as dried cranberries, chickpeas and coriander. Be creative!

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