CURRIED CAULIFLOWER SALAD

Curried Cauliflower Salad features roasted cauliflower, crisp apple, raisins, shredded coconut tossed with quinoa and delicious curry dressing for a wonderfully full flavored side dish or main meal!

Get ready for a delicious and unique flavor sensation with this Curried Roasted Cauliflower Salad. It’s a nice balance of sweet, a bit of tang and curry flavor that I just can’t get enough of.

Roasted cauliflower with fresh diced apples, quinoa, shredded coconut, raisins, and tossed with a tasty curry dressing, it’s full of textures and flavors that pair well!

If you love roasted cauliflower and curry, I have no doubt you will find this to be a great addition to your meal rotations.

This can easily be a side salad or a full meal, and is great for to-go lunches as well. Serve at room temp or chilled.

Ingredients You’ll Need

In this recipe, roasted cauliflower is mixed with a variety of fresh and dried fruits, protein and fiber rich quinoa, and tossed in a simple curry dressing for an easy salad that’s easy to eat and worth repeating.

Here is everything you will need:

• Cauliflower
• Apple – use a crisp apple, sweet or tart will work here (I used a Fuji)
• Raisins – regular or golden raisins are great
• Coconut – shredded coconut or coconut flakes (I used TJ’s shredded coconut)
• Quinoa – can be optional
• Olive oil 
• Apple cider vinegar 
• Dijon
• Pure maple syrup
• Water
• Lemon or orange juice
• Curry powder
• Salt & cracked pepper

How To Make Curried Cauliflower Salad

• Roast Cauliflower: Cut the cauliflower into florets, lay on a rimmed baking sheet in a single layer, drizzle with oil, toss and spread even, roast in the oven at 425 degrees for 40 – 45 minutes.
• Quinoa: While cauliflower is roasting, make the quinoa on the stovetop or use this quick & easy Instant Pot Quinoa recipe (you will have leftovers).
• Curry dressing: In a small bowl, whisk together the apple cider vinegar, pure maple syrup, curry powder, dijon, water and lemon juice. Set aside so the flavors have to mix.
• Apple: Dice the apple just before assembling the salad.

• Assemble: Once cauliflower is ready, add it to a mixing bowl along with the diced apple, quinoa, raisins and coconut (shown above).

• Toss: Pour the curry dressing overtop and gently toss to coat.

Now you are ready to dine on this flavorful and filling salad!

How To Store Leftovers

• Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
• Freezer: I don’t recommend freezing this roasted cauliflower salad. It’s best eaten within a few days.

Serving Suggestions

Served at room temperature or chilled, this curry cauliflower is great with homemade Vegan Naan.

If you try this curried cauliflower salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

ROASTED CURRIED CAULIFLOWER SALAD + QUINOA

Print Recipe

★★★★★

5 from 1 reviews

Sweetness, a bit of tang and curry flavors all come together with the roasted cauliflower and quinoa to make a great Curried Cauliflower Salad sensation!

• Author: Julie | The Simple Veganista
• Prep Time: 10 min
• Cook Time: 40 min
• Total Time: 50 minutes
• Yield: Serves 4- 6 1x
• Category: Entree, Side
• Method: roast, toss
• Cuisine: Vegan, American

Ingredients

Scale 1x2x3x

• 1 large head of cauliflower
• 1 medium apple (I used Fuji), cored and diced
• 1/2 cup golden raisins
• 1/3 cup shredded coconut
• 1 1/2 cups cooked quinoa

Dressing

• 1 tablespoon olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon lemon or orange juice
• 2 tablespoons water
• 2 teaspoons curry powder
• mineral salt & cracked pepper, to taste

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Instructions

Preheat oven to 425 degrees F.

Prep + roast cauliflower: Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool.

Curry dressing: In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like.

Quinoa: See notes if making quinoa from scratch, or use this quick + easy Instant Pot Quinoa recipe.

Assemble: In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat.

Serve at room temperature or chilled.

Serves 4

Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.

Notes

If you know and love the Orange Muscat Champagne Vinegar from Trader Joe’s, or elsewhere, this is a great place to use it! Use it in place of the apple cider vinegar.

Feel free to use regular raisins or currants. Cranberries may even be a nice change up.

Oil-free dressing: Sub in water for the tablespoon of oil.

For my quinoa, I buy one bag each of white and tri-color and mix them together creating a nice blend of color and texture.

How to make quinoa: Rinse 1/2 cup quinoa using a fine mesh sieve (honestly, I usually skip this part but have it here for good measure. Don’t feel you have to do it but you may find that you prefer it that way.) In a medium pot/pan, add quinoa and scant 1 cup of water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn heat off, uncover and let rest for 15 minutes. Fluff with a fork and set aside. Recipe will make 1 1/2 cups.

Keywords: curried cauliflower salad

Updated: Curried Cauliflower Salad was originally published in August 2014. It has been retested and updated with new photos and helpful tips in February 2020. 

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