Curried Cauliflower Cashew Salad

Curried Cauliflower Cashew Salad

With my background being Chinese Jamaican, I grew up loving curry! This is a much lighter take on a deli salad using roasted cauliflower and a cashew based sauce. Make this ahead of time and take it with you on a picnic. This salad is great simply wrapped in a lettuce wrap.


Curry Roasted Cauliflower

  • 1 large head of Cauliflower
  • Juice from a Lime
  • 2 teaspoons Curry
  • ½ teaspoon coriander
  • 2 teaspoons Honey
  • ½ teaspoon Salt

Toss cauliflower florets in sauce and bake at 400 for 20-30 minutes.

Cashew Curry Sauce

  • ½ Cup Cashews, Soaked
  • ½-2/3 Cup Hot Water
  • 1 Tablespoon Curry
  • 1 Tablespoon Honey
  • ½ teaspoon salt, or to taste
  • 1 garlic clove
  • 1 tablespoon lime juice
  • A few slices of ginger (optional)

Blend till smooth.

For the Salad:

  • Curry Roasted Cauliflower
  • 2 Red Bell Peppers
  • ½ Cup chopped apricots
  • ½ cup Cashews, toasted
  • 1 Cup Green Peas, thawed
  • ¼ Cup Cilantro, diced

Toss all the ingredients together till well combined. Enjoy on its own or in a lettuce wrap.

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