On warm days, this cold curried cauliflower is exactly what you need. First, cauliflower is roasted in the oven until tender then dressed in a tangy and sweet vinaigrette. This chilled cauliflower is perfect when combined with hot curry on a bed of rice.

Curried Nutty Cauliflower Salad [Vegan]



For the Cauliflower:

  • 1 large head of cauliflower, chopped into florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pink salt
  • Curry vinaigrette (recipe below)
  • 1/2 cup golden raisins
  • 1/2 cup roasted almonds, roughly chopped

For the Curry Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1 small onion, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • Pink salt and pepper


  1. Preheat Oven to 400°F. Toss the cauliflower with the salt and oil and lay out on a cookie sheet and roast for 20-25 minutes, until lightly golden and soft.
  2. For the vinaigrette, coat the bottom of a medium pan with a tablespoon of olive oil and cook the onion over medium heat until soft and translucent, about 5-7 minutes. Then add the curry powder and cook for another 1-2 minutes while stirring constantly. Then, pour in the remaining oil and let it sizzle over medium heat for 1 minute. Then remove, let it cool and strain out the onion, letting the curry powder sink to the bottom.
  3. While it is cooling, whisk together the dijon, maple, vinegar, lemon juice, pink salt and pepper in a large bowl. Then carefully pour in the oil, leaving the curry powder behind and whisk together to form the vinaigrette.
  4. Transfer the cauliflower to the bowl with the dressing and toss to mix well. Add the raisins and almonds, toss again. Chill in the refrigerator until ready to serve.