Roasted Curried Cauliflower Salad

This roasted curried cauliflower salad will change your feelings about veggies!

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Roasted cauliflower florets combine with pomegranate arils and pistachios and topped with yogurt and curry sauce.



For The Salad:

  • 1 head cauliflower, cut into florets (about 5 cups)
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  •  1 tablespoon olive oil
  • ¼ cup pomegranate arils
  • ¼ cup pistachios, coarsely chopped
  • 1 tablespoon parsley leaves
  • ¼ cup Greek yogurt
  • 1 tablespoon water

For The Curry Sauce:

  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon fresh rosemary
  • 1 tablespoon white vinegar


  1. Preheat oven to 425F. Line a baking pan with parchment paper.
  2. Place cauliflower florets in the pan in one layer.
  3. Sprinkle salt and ground black pepper over them. Drizzle olive oil over them and stir well so that all the florets are coated with spices and olive oil.
  4. Bake for 40 minutes or until browned and tender, stirring occasionally towards the end of baking time. Remove from oven and let it cool.
  5. For the curry sauce, heat olive oil in a small skillet. Add in curry powder and rosemary and cook one minute, stirring frequently. Remove it from heat and stir in the vinegar.
  6. Transfer the roasted cauliflower florets in a salad bowl. Add in pomegranate arils, chopped pistachio and parsley leaves.
  7. Whip up the Greek yogurt with water and top the salad with it. You can use as much as you like.
  8. Drizzle the curry sauce evenly over the salad.


Adapted from Cooking Light