We love roasted cauliflower in salads because it adds texture and nuttiness, as well as a fair amount of protein and fiber. Composed salads like this one are more thoughtful than fussy. They’re also more about what’s left out (no ubiquitous cherry tomatoes or carrots) than what’s included, with each ingredient chosen to match the Indian-inspired flavor profile. We love chef Jenn Louis’s trick of a building a salad over a swipe of yogurt or puree. It looks great, adds moisture, and ensures a balanced bite from top to bottom.
1/4 cup olive oil, divided
1/2 teaspoon kosher salt, divided
1 head cauliflower, cut into florets (about 6 cups)
1 teaspoon Madras curry powder
2 teaspoons unseasoned rice vinegar
1 cup plain low-fat yogurt (not Greek-style)
1/4 cup unsalted pistachios, coarsely chopped
1/4 cup golden raisins
1/4 cup loosely packed cilantro leaves
Est. added sugars 0g
How to Make It
Preheat oven to 425°F.
Combine 2 tablespoons oil, 1/4 teaspoon salt, and cauliflower in a large bowl; toss to coat. Spread cauliflower mixture in a single layer on a rimmed baking sheet. Bake at 425°F for 30 minutes or until browned and tender, stirring occasionally.
Heat remaining 2 tablespoons oil in a skillet over medium. Add curry powder; cook 1 minute, stirring frequently. Remove pan from heat; let stand 10 minutes. Stir in vinegar.
Spoon about 3 tablespoons yogurt onto each of 6 small plates; spread into an even layer with the back of a spoon. Top yogurt evenly with cauliflower; sprinkle with pistachios, raisins, and cilantro. Drizzle curry mixture evenly over salads; sprinkle with remaining 1/4 teaspoon salt.