Curried Cauliflower Salad
40 mins (prep 25, cooking 15)
14 ingredients
4 servings
For this salad the vegetables are first roasted to maximize their flavor, then served with a lemony yogurt dressing. It is relatively fast to make, but you can still make the components a day ahead and store separately. From "Food and Wine" magazine. Sometimes I like to make this with frozen sugar snap peas, which I cut in half, crosswise, then roast without bothering to thaw first.

Categories:  <-60-mins , salad , vegetarian , vegetable , eggs~dairy , time-to-make ,
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Serving Size (332.71 g)
Servings 4
Amount per Serving
Calories 275.86 Calories from Fat 175.5
% Daily Value *
Total Fat 19.5g 120.0%
Saturated Fat 2.53g 50.58%
Trans Fat 0.1g %
Cholesterol 0.0mg 0.0%
Sodium 80.06mg 13.34%
Total Carbohydrate 21.4g 28.53%
Dietary Fiber 8.28 g 132.42%
Sugars 8.11 g %
Protein 8.09g 64.73%
Vitamin A 433.92IU% Vitamin C 145.9mg%
Calcium 74.44mg% Iron 2.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper, slices sandwich bread, plain greek yogurt, fresh lemon juice, fresh cilantro