This Curried Cauliflower Salad is fresh and flavorful! It’s the perfect side dish to balance all the heavier dishes at the holiday table this year.
I have one more holiday recipe for you before Thanksgiving! This Curried Cauliflower Salad is packed with fresh ingredients and topped with a curry vinaigrette, making it flavorful. It’s light, refreshing, and the perfect way to balance all those heavy holiday side dishes.
I had the idea for this Curried Cauliflower Salad a few weeks ago, but when I actually started putting it together, I worried the flavor profile would be a little too out there. But once I had everything mixed together, it really worked!
Why Your Body Will Love This Salad
- Skin Health – Cauliflower contains sulforaphane, a great compound for the skin. It helps reduce the appearance of wrinkles, promotes collagen production, and may help protect the skin against harmful UV radiation.
- Heart Health – Sulforaphane is also known to help lower cholesterol levels, keeping arteries clear of fatty buildup. This contributes to lower blood pressure and lowers the risk of heart disease.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
Curried Cauliflower Salad Recipe Ingredients
- Cauliflower – I used regular old white cauliflower, but you could also use purple, yellow, or a mix of all three!
- Chickpeas – I love adding chickpeas to my salads for protein. I usually use canned chickpeas, but you can also cook your own.
- Fruit, Nuts, and Veggies – I wanted to add some sweetness and crunch, so I added green apples, dried cranberries, and toasted walnuts. I think that combo is great in fall/winter salads. I also added some red onion and parsley for freshness.
How To Make Curried Cauliflower Salad
- Cut the head of cauliflower into florets and place them in a steamer basket in a large pot with about 1/2 inch of water. Place the pot over medium heat with the lid on and let the cauliflower steam until just fork tender. Transfer the cauliflower to a large bowl and let it cool for a few minutes.
- Add the remaining salad ingredients to the bowl. Add all vinaigrette ingredients to a jar and whisk until combined. Pour the desired amount of salad dressing over the top and mix until everything is combined. The salad can be served warm or refrigerated for up to 3 days.
Festive Cauliflower Salad Tips
- I debated whether to steam or roast the cauliflower. Roasting it gives it such a nice flavor, but I also wanted it to stand up well to a dressing and being served cold, so ultimately, I steamed my cauliflower. You could definitely roast it instead, though! I steamed my cauliflower florets in a large pot with a steam basket on the stove.
- The Curry Vinaigrette gives this cauliflower salad so much flavor. I made a basic lemon vinaigrette and then added curry powder and cumin. I also sprinkled a bit of curry powder on top just before serving to get that great curry flavor. Make the dressing by adding all ingredients together and whisking until combined.
- I diced the apples and onions small and chopped the fresh parsley. I then added all the ingredients to a large bowl and poured the dressing over them. The great thing about this cauliflower salad is that it can be served warm or cold.
There are so many heavy holiday side dishes, such as mashed potatoes, stuffing, green bean casserole, and biscuits, so I wanted to make a hearty salad that was also light and refreshing. This curried Cauliflower Salad definitely fits that bill, and I’ve even been enjoying it for lunch all week!
Do you have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP!
Looking For More Delicious Holiday Side Dishes?
Holiday Salad with Cabbage and Kale
Balsamic Onion and Goat Cheese Puff Pastry Bites
Curried Cauliflower Salad
- Total Time: 25 minutes
- Yield: 8 1x
Description
This Curried Cauliflower Salad is healthy, hearty and refreshing!
Ingredients
- 1 large head cauliflower
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 medium green apple, diced
- 1/2 cup dried cranberries
- 1/2 cup toasted walnut pieces
- 1/3 cup diced red onion
- 1/4 cup chopped fresh parsley
Curry Vinaigrette
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup
- Salt, to taste
Instructions
- Cut the head of cauliflower into florets and place in a steamer basket in a large pot with about 1/2 inch of water. Place over medium heat with the lid on and let cauliflower steam until just fork tender. Transfer cauliflower to a large bowl and let cool for a few minutes.
- Add the remaining salad ingredients to the bowl. Add all vinaigrette ingredients to a jar and whisk until combined. Pour desired amount of salad dressing over the top and mix until everything is combined. Salad can be served warm or refrigerated for up to 3 days.
Notes
The vinaigrette recipe makes a lot and you may not want to use all of it. I would suggest pouring a little bit on at first and seeing if you need more.
The fat in the recipe is so high because of the dressing, so if you don’t use it all it will be much lower.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad, Vegan
- Method: Stovetop
- Cuisine: American
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