Curry Roasted Cauliflower Salad

This Curry Roasted Cauliflower Salad is everything you crave in a veggie dish—easy to make, vibrant, and bursting with flavour. Tender roasted cauliflower, caramelised onions, sweet-tart apple slices, and a hint of warmth from a fragrant spice blend come together in a hearty yet refreshing salad. It’s satisfying and versatile, making it perfect for a quick weeknight dinner or as a make-ahead option for meal prep. Best of all? You can pull this delicious dish together in under 30 minutes using just a handful of simple ingredients!

Easy Roasted Cauliflower Salad with an Indian twist!

Let’s take a closer look at the ingredients that make this Curry Roasted Cauliflower Salad so irresistible:

• Cauliflower, onions, and garlic — The stars of the show, roasted to perfection until they’re tender, caramelised, and full of flavour.
• Apple — A crisp, sweet-tart contrast to the roasted veggies. Choose varieties like Wellant, Elstar, or Honeycrisp for the best results.
• Peas and chili — Add extra texture, vibrant color, and a touch of heat to the salad.
• Spices — Garam masala, cumin, coriander, turmeric, and a hint of cayenne come together for that irresistible curry flavour. Pro Tip: Save time by using your favourite pre-made curry blend instead of mixing the spices from scratch!
• Olive oil and lemon juice — Keep everything light and bright with a drizzle of olive oil and a squeeze of fresh lemon juice.
• Pomegranate seeds (optional) — For a pop of juicy sweetness and vibrant color that’s totally Instagram-worthy!

Curry Roasted Cauliflower Salad in 3 Easy Steps

Here’s how easy it is to make this Curry Roasted Cauliflower Salad in just three simple steps:

1. Roast the Veggies
   Preheat your oven to 400°F (200°C). Toss cauliflower florets, onion wedges, and sliced chili in olive oil and spices, then spread them out on a baking sheet. Roast for about 25–30 minutes, or until the cauliflower is golden and tender.
2. Blanch the Peas and Prep the Ingredients
   While the veggies are roasting, blanch the peas in boiling water for 1–2 minutes, until just tender and bright green. Drain and rinse under cold water. Slice the apple and set it aside.
3. Combine and Serve
   In a large bowl, combine the roasted veggies, blanched peas, and sliced apple. Drizzle with a little more olive oil and fresh lemon juice, then gently toss everything together. Top with pomegranate seeds, if desired, and serve warm or at room temperature. This salad is just as good (if not better!) the next day, making it perfect for meal prepping, too.

For the exact ingredient quantities and detailed instructions, check out the printable recipe card below!

5 Reasons You’ll Love This Curry Roasted Cauliflower Salad:

1. Big on Flavor, Low on Effort: A few simple ingredients come together to create a seriously flavorful dish that’s easy to whip up with minimal prep. It’s super easy to make with minimal prep!
2. Perfect for Meal Prep: The flavors meld and deepen over time, making it even more delicious the next day. It stores well, making it a go-to option for meal prepping!
3. Nutritious and Satisfying: Packed with roasted veggies, this salad is wholesome and filling without being heavy—perfect as a main dish or side.
4. Versatile and Crowd-Pleasing: Serve it at room temperature or chilled as a side dish, or toss it with grains like quinoa for a heartier meal. Ideal for entertaining, picnics, and potlucks!
5. Gorgeous Presentation: With pops of color from fresh apples and pomegranate seeds, this dish looks as good as it tastes—sure to impress your guests (or yourself)!

What to Serve with Curry Roasted Cauliflower Salad

This Curry Roasted Cauliflower Salad is a versatile side dish that pairs effortlessly with a variety of mains. Whether you’re planning a simple weeknight dinner or an impressive spread for entertaining, here’s what to serve it with:

• Grilled Chicken or Fish: The warm, spiced flavours of this salad play beautifully with tender grilled or roasted chicken, salmon, or flaky white fish. A simple lemon herb marinade will add a fresh, zesty contrast to the savoury notes in the salad. Or how about Tandoori chicken skewers for even more Indian flavor!
• Roasted Meats: For a heartier meal, serve it alongside roasted lamb, beef, or pork. The sweet-tart apples and earthy spices in the salad bring out the rich, savoury flavours of slow-roasted meats.
• Grain Bowls: Transform this salad into a vegetarian grain bowl by adding it to a base of quinoa, farro, or couscous. Sprinkle with nuts or seeds for an extra layer of texture and a boost of protein! Alternatively, the salad pairs beautifully with a Bengali-style sautéed pointed cabbage and potatoes.
• Warm Flatbreads: Pair with warm naan or pita bread to scoop up the salad for a more relaxed, hands-on experience. It’s the perfect way to turn this side into a

This salad is equally delicious on its own as a light lunch or as part of a larger meal spread. It’s a vibrant, colourful dish that’s sure to elevate any meal!

5 from 1 vote

Print

Curry Roasted Cauliflower Salad

Curry Roasted Cauliflower Salad is a vibrant, flavourful dish featuring roasted cauliflower, sweet apples, peas, and aromatic spices. It’s quick to make and perfect for meal prep—healthy and delicious!

Course Salad

Category Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 289 kcal

Autor Elle

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 medium red onions, cut into wedges
• 2 cloves garlic, thinly sliced
• 1 apple (sweet-tart variety), cored and thinly sliced
• 130 g peas, (frozen or fresh, ~1 cup)
• 1 red chili, seeded and thinly sliced
• 4 tablespoons olive oil, divided
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• Pomegranate seeds, for garnish (optional)

Method

1. Preheat the Oven: Preheat your oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.

2. Prepare and Season the Vegetables: In a large bowl, add the cauliflower florets, onion wedges, and sliced red chili. In a small bowl, mix together the garam masala, ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and a few grinds of black pepper. Drizzle 3 tablespoons of the olive oil over the vegetables, sprinkle with the spice mixture, and toss until well-coated.

3. Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes. After 15 minutes, add the sliced garlic to the tray, gently toss, and continue roasting until the cauliflower is tender and lightly golden-brown.

4. Blanch the Peas: While the vegetables are roasting, bring a small pot of water to a boil. Blanch the peas for 1–2 minutes until just tender, then drain and rinse under cold water to stop the cooking process.

5. Combine and Serve: Once the roasted vegetables are done, remove them from the oven and allow to cool slightly. Transfer to a large serving bowl and add the blanched peas, sliced apple, remaining 1 tablespoon of olive oil, and freshly squeezed lemon juice. Toss gently to combine all the flavours. Garnish with pomegranate seeds, if desired. Serve at room temperature or chilled. Enjoy!

Notes

• Feel free to use your favourite curry blend instead of creating the spice mix yourself to save time and adjust the flavours to your liking!
• This salad actually tastes better the longer it sits, making it a great make-ahead or meal-prep option.
• Store it in an airtight container in the fridge for up to three days.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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