Curry powder makes everything better in my book. This roasted cauliflower salad with juicy raisins, toasted almonds, and fresh lemon and parsley is no exception.
One of the best things about this salad is that it tastes good with literally everything. Whether its eaten as leftovers with a piece of grilled chicken or salmon, or served warm with quinoa and hot curried chickpeas, you really can’t go wrong. I love making a big batch of this salad on Sunday so I can include it in lunches or use it for a quick dinner side throughout the week. When the flavors marinade together in the fridge it becomes even more delicious!
Let’s be honest, raw cauliflower is NOT exciting, but when roasted, it’s delicious! It doesn’t have too strong of a flavor on its own, so it’s the perfect vehicle for spices. The curry flavor pairs so well with the sweetness of the raisins and the freshness of the parsley and lemon, while the almonds add a great nuttiness and crunch.
This “salad” is filled with nutrients, but it really doesn’t taste like a salad at all. It’s great when you want something really flavorful and healthy but just aren’t in the mood for a bowl of leafy greens. Cauliflower is filled with fiber, so it is great for digestion, and it’s also high in vitamin C. Bursting with both flavor and nutrition, this salad is guaranteed to make you happy.
This dish is super quick to make, with just 7 simple ingredients, and requires almost zero prep! I hope you love this recipe as much as I do. As always, comment below or tag me on Instagram if you try it out!
- 1 head cauliflower
- 3 tsp olive oil
- 1-2 tsp curry powder (depending how strong of a curry flavor you prefer – I use 2 tsp)
- 2 tbsp chopped parsley
- 2 tbsp chopped or slivered almonds
- 2 tbsp raisins
- 2 tsp lemon juice
- Preheat the oven to 425 degrees F.
- Slice the cauliflower head into florets and place on a baking tray. Drizzle 2 tsp of the olive oil, the curry powder, and a generous sprinkle of salt and pepper over the cauliflower and mixed everything together until each floret is coated. (I find it’s easiest to do this with your hands.)
- Roast the cauliflower in the oven for about 25-30 minutes, flipping the pieces once halfway through, until it’s browned and crispy around the edges.
- While the cauliflower cooks, heat a small frying pan over low heat and add the almonds, toasting until brown. Be sure to stir them frequently because they burn easily!
- When the cauliflower is done roasting, either place it in a mixing bowl right away, or let the cauliflower cool, depending on if you want the dish hot or cold. Add the almonds, parsley, raisins, last tsp of olive oil, and lemon juice to the bowl and toss everything together. Enjoy!