Best 3 Curried Cauliflower Salad Recipes

Are you ready to spice up your salad routine with a burst of Indian flavors? Look no further than this delightful Curried Cauliflower Salad! This vibrant recipe combines roasted cauliflower florets, a creamy curry dressing, and an array of fresh and crunchy vegetables. The result is a satisfying and nutritious salad that's perfect for a light lunch, a flavorful side dish, or a healthy snack.

Besides the main curried cauliflower salad, the article also features two additional variations to cater to different dietary preferences and cravings. For a vegan option, the Vegan Curried Cauliflower Salad swaps out the traditional yogurt-based dressing for a creamy coconut milk dressing, delivering a rich and luscious flavor profile. And if you're looking for a low-carb alternative, the Low-Carb Curried Cauliflower Salad replaces rice with cauliflower rice, making it a perfect choice for those following a keto or low-carb diet.

Each recipe includes step-by-step instructions and a list of necessary ingredients, ensuring that home cooks of all skill levels can easily recreate these delicious dishes in their own kitchens. The article also provides serving suggestions and storage tips to help you enjoy these salads at their best. Whether you're a seasoned salad enthusiast or simply seeking new ways to incorporate more vegetables into your meals, this Curried Cauliflower Salad trio has something for everyone. Get ready to tantalize your taste buds and embark on a culinary adventure with these flavorful and versatile recipes.

Let's cook with our recipes!

CURRIED CAULIFLOWER AND POTATO SALAD

Curried Cauliflower and Potato Salad image

Serve this smoky curried salad with sliced chicken or sandwiches.

Provided by Guy Fieri

Categories HarperCollins Salad Side Summer Cauliflower Potato Cilantro Spice Celery Curry Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 16

Ingredients

3 cups roasted cauliflower florets
3 cups roasted Red Bliss potatoes
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
3/4 cup diced roasted red bell peppers
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup plain yogurt
1/2 small red onion, julienned
1/2 cup thinly sliced celery
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup finely sliced green onions (white and light green parts), for garnish

Steps:

Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

CURRIED CAULIFLOWER SALAD

Curried Cauliflower Salad image

For this salad the vegetables are first roasted to maximize their flavor, then served with a lemony yogurt dressing. It is relatively fast to make, but you can still make the components a day ahead and store separately. From "Food and Wine" magazine. Sometimes I like to make this with frozen sugar snap peas, which I cut in half, crosswise, then roast without bothering to thaw first.

Provided by threeovens

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 1/4 lbs cauliflower, cut into 1-inch florets
1 red onion, sliced into thin wedges
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 slices sandwich bread, torn into bite-sized pieces
1 teaspoon curry powder, use a mild one such as Madras
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup fresh cilantro, chopped
1 garlic clove, grated

Steps:

Preheat oven to 425 degrees F.
In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
Return all the vegetables to the mixing bowl and let cool.
Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
Sprinkle croutons over vegetables and serve with the dressing.

ROASTED CURRIED CAULIFLOWER-QUINOA SALAD

Roasted Curried Cauliflower-Quinoa Salad image

Number Of Ingredients 12

Ingredients

1 cauliflower (about 1 3/4 lb.), cut into 1-inch florets (about 6 cups)
2 1/2 cups seedless red grapes
2 tablespoons extra-virgin olive oil
1 pinch salt and freshly ground pepper
1/2 cup quinoa
1/2 cup plain Greek yogurt (not nonfat)
1/2 teaspoon curry powder
1/4 teaspoon cumin
2 teaspoons fresh lime juice
1/4 cup chopped cilantro
1/4 cup chopped roasted, unsalted cashews
2 cups shredded rotisserie chicken, optional

Steps:

Place a rack in center of oven and preheat to 450°F. Line a large baking sheet with foil. Toss cauliflower and 2 cups grapes with 1 Tbsp. oil and arrange in a single layer on baking sheet. Roast, stirring occasionally, until grapes are slightly wilted and cauliflower is golden brown and tender, about 25 minutes.
Stir 1/2 tsp. salt into a small pan with 1 cup water; bring to a boil over medium-high heat. Stir in quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a medium bowl.
Halve remaining 1/2 cup grapes and pulse in a food processor with yogurt, curry, cumin, lime juice, remaining 2 tsp. oil, 1/4 tsp. salt and 1/2 tsp. pepper until mixture is slightly chunky.
Toss quinoa with 3 Tbsp. dressing and cilantro. Divide among 4 plates and top with roasted cauliflower, cashews and chicken, if desired. Drizzle with remaining dressing, season with additional salt and pepper, if desired, and serve.

Tips:

Choose the right cauliflower. Look for a head of cauliflower that is compact and heavy, with no signs of bruising or discoloration.
Cut the cauliflower into small florets. This will help them cook evenly and absorb the flavors of the dressing.
Roast the cauliflower until it is tender and slightly browned. This will give it a nutty flavor and make it more flavorful in the salad.
Make the dressing in advance. This will give the flavors time to meld together.
Add the dressing to the cauliflower while it is still warm. This will help the dressing soak into the cauliflower.
Chill the salad for at least 30 minutes before serving. This will allow the flavors to develop and meld together.
Garnish the salad with fresh herbs, nuts, or seeds before serving. This will add extra flavor and color.

Conclusion:

Curried cauliflower salad is a delicious, healthy, and versatile salad that can be enjoyed as a side dish or main course. It is perfect for potlucks, picnics, and barbecues. The cauliflower is roasted until tender and flavorful, and the dressing is creamy and flavorful with a hint of curry. This salad is sure to be a hit with everyone who tries it.