I LOVE roasted cauliflower, so when I discovered this recipe I was all in! Perfectly roasted, caramelized cauliflower combined with sweet dried apricots, earthy cilantro, crunchy nuts atop tangy, creamy yogurt is as pretty as it is delicious. Even better, this healthy salad is gluten free and vegetarian. This salad can be enjoyed a day or two later for lunch or as a snack straight out of the fridge...which I have been known to do while cooking dinner!
Ingredients for Roasted Cauliflower
1 head cauliflower cut into florets (about 6 cups)
3 Tablespoons olive oil
½ tsp kosher salt
½ tsp fresh cracked pepper
Ingredients for Curried Dressing
2 Tablespoons olive oil
1 teaspoon curry powder
2 teaspoons rice wine vinegar
1 cup plain Greek yogurt
For the Salad Toppings
¼ cup chopped pine nuts (or your personal fav)
¼ cup chopped dried apricots (or your personal fav dried fruit)
¼ cup cilantro leaves roughly chopped
Preheat oven to 425 degrees.
Combine the cauliflower florets, 3Tablespoons olive oil and ½ teaspoon salt in a mixing bowl.
Spread cauliflower mixture onto a parchment lined cookie sheet and bake 30 minutes or until the cauliflower is browned and tender, stirring halfway through.
Heat the 2 Tablespoons of olive oil in a pan over medium heat then add the curry powder and cook for 1 minute to infuse the flavor of the curry into the oil.
Let the oil cool for 10 minutes, then add the rice vinegar and set aside.
Plating this lovely salad together:
On a large platter spread up to 1 cup of Greek yogurt with the back of a spoon. Add the roasted cauliflower on top of the yogurt; sprinkle the chopped nuts, dried fruit and cilantro. Finally, drizzle the aromatic curry oil evenly over the whole dish and top off with a bit of flaky sea salt like my favorite... Maldon.