Roasted Cauliflower Salad
with Curried Yogurt

 

This gorgeous roasted cauliflower salad eats like a vegan curried chicken salad with the silky curried yogurt and pops of natural sweetness from the plump golden raisins. The protein-rich yogurt adds creaminess, but without the added saturated fats of mayonnaise. Cooking the curry powder before mixing it with the yogurt is a quick and important step—it allows the spices to “bloom,” intensifying their flavor. For the crispiest roasted cauliflower, we like to preheat our rimmed baking sheet in the oven. This way, when your veggies hit the hot surface, they immediately start browning and building up that coveted golden sear.

 

Serves 4

  • 1 large head cauliflower, separated into bite-size florets

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • Kosher salt and pepper

  • 2 teaspoons curry powder

  • 1 large garlic clove, finely grated

  • 1 cup plain Greek yogurt, preferably full-fat

  • 1 Tablespoon fresh lemon juice, plus ½ lemon for serving 

  • ¼ cup golden raisins

  • Boiling water

  • 2 cups fresh tender herbs, such as cilantro, parsley, basil and mint

  • 1 carrot, thinly shaved with a vegetable peeler

  • ¼ cup thinly sliced red onion

  • Flaky sea salt, for sprinkling

  1. Preheat the oven to 450°F and set a rimmed baking sheet in the oven while it preheats. In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. When the oven is ready, carefully remove the baking sheet. Arrange the cauliflower in a single layer and roast for 20 to 25 minutes, tossing halfway through, until crisp-tender and browned in spots.

  2. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil over moderate heat. Add the curry powder and garlic and cook, stirring, until fragrant, about 30 seconds. Remove from the heat and let cool completely. In a small bowl, mix the Greek yogurt with the curry oil and fresh lemon juice. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to use. 

  3. In a small heatproof bowl, cover the golden raisins with boiling water. Let cool completely; drain and pat dry. The raisins should be plump and juicy. 

  4. On a large plate or platter, smear the curried yogurt in an even layer. Top with the roasted cauliflower. Generously scatter the fresh herbs, shaved carrot, red onion and golden raisins over the top. Squeeze the lemon half over the top and drizzle with more olive oil. Sprinkle with flaky sea salt and some freshly ground black pepper and serve!