CURRY ROASTED CAULIFLOWER HARVEST SALAD
Ok. I planned to wait until November to post this salad/bowl/insanely delicious goodness to get you hyped for the Thanksgiving table. But yall, I just COULD NOT wait. Not even two days. So here we are
Yall ask how do you get your kiddos, husband, or relative to enjoy a meal sans meat-- well I think you have your answer. This salad has some flavor popping going on and Im not mad about it. And the dressing? Well, that just has to be experienced.
Hello delicious fall veggies. Hello comfort salads. Hello FLAVOR.
I n g r e d i e n t s
Curry Roasted Cauliflower
1 large cauliflower head, cut into similar size florets
3 tsp olive oil
2 tsp curry powder
¼ tsp garlic powder
¼ tsp cumin
¼ tsp turmeric
½ tsp sea salt
2 whole bunches red kale (any greens will work, about 10 cups), destemmed and finely chopped
1 cup cooked quinoa (if trying to stick to grain free, sub ½ cup hemp seeds)
½ large red onion, diced
½ cup (+) pomegranate seeds ( sub cranberries, dried figs,
1 tbsp olive oil
4 cups brussel sprouts, destemmed and halved
3 cups sweet potatoes, cubed ( I left skin on, but you can peel if prefer)
Few shakes garlic powder
½ tsp sea salt
½ cup pecans, rough chopped
HONEY TAHINI DRESSING
½ cup runny tahini
2 tbsp fresh lemon juice
2 tbsp honey or maple syrup
½ tsp sea salt
(water to thin—see directions)
D I R E C T I O N S
**Note: This recipe is intended for a larger gathering (Thanksgiving or a dinner party) or to be a great meal prep option to munch on all week. IF you are only making for one or two people, just half the recipe!
Preheat the oven to 425F, If you haven’t already prepared your quinoa go ahead and prepare. Use this recipe if you’ve never made before.
Prep two large baking sheets with parchment paper. If your oven is not convection you can roast one sheet after the other!
Curry Roasted Cauliflower: Add your curry powder, garlic powder, cumin, turmeric, sea salt, pepper into a small bowl and mix. Add your cauliflower into a medium size mixing bowl and add your 3 tsp olive oil. Mix. Now add in your spices and mix until all your florets are coated evenly.
Spread your cauliflower on one of the baking sheets and spread out (If roasting one pan at a time, go ahead and roast in oven for about 35-45 minutes, flipping half way through.)
Rinse out your mixing bowl and pat dry. Now add your brussel sprouts and sweet potatoes into the bowl. Add your tbsp olive oil, salt, pepper, and few shakes garlic powder. Mix well and spread onto your other baking sheet. Spread out so that they have room to roast.
Add both baking sheets into oven and for about 35 minutes, flipping all half way through. They are done when golden and browned. Leave in longer if prefer very crispy!
While your veggies are roasting prep the dressing.
Rinse out your veggie bowl to whisk your dressing. Add your runny tahini and honey into the bowl. Whisk in. Add your lemon juice and whisk. Your tahini will start to seize up – so start by adding 1/3 cup cold water and vigorously whisk in. Keep adding 1 tbsp water until you reach the thinness you want. Taste and adjust.
Once your veggies are ready, remove from oven and set aside while you assemble salad.
If ready to serve, go ahead and massage about half of the dressing into your chopped kale. If using less greens don’t do as much! If waiting to serve – save this step for about 20 minutes before eating.
Mix in your quinoa and red onion to the dressed kale. Add desired amount of roasted veggies on top of greens. Sprinkle pomegranate seeds and pecans on top.
Optional: Drizzle a tad more dressing on top of the salad!
** Save your veggies and kale separately in sealed containers if prepping for the next day. You can reheat veggies in oven before serving. if trying to prep salad ahead of time.
** Do not massage dressing into kale until 15-20 minutes before serving.