Curried Cauliflower Salad

Description: Roasted cauliflower florets tossed with curry powder and served over a bed of tender potatoes and fresh greens.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cuisine: indian

Ingredients

• 3 heads
• 4 tablespoons
• 1 teaspoons
• 4 tablespoons
• 4 whole
• 4 whole
• 5 tablespoons
• 5 tablespoons
• ½ teaspoons
• 2 cloves
• ½ teaspoons
• ⅕ teaspoons
• ½ tablespoons
• 3 tablespoons
• ½ tablespoons
• 1 tablespoons
• 1 tablespoons
• 16 ounces
• 5 cups
• 12 cups
• 2 ½ cups
• 1 bunch

Instructions

1. Preheat oven to 400°F.
2. Toss cauliflower in half of the olive oil, half of the sea salt, and all of the curry powder on a sheet pan(s).
3. Toss the white potatoes and sweet potatoes in the remaining olive oil and sea salt on a sheet pan(s).
4. Roast the cauliflower for 20-25 mins, and the potatoes for 30-35 mins. Both are done when golden brown.
5. Whisk dressing ingredients together in a bowl.
6. Add more water if it needs to be thinned.
7. Add lentils and water to a pot and bring to a boil.
8. Reduce heat to lower, cover pot, and simmer until lentils are tender (20-30 mins).
9. Assemble salad by topping kale with roasted cauliflower, lentils, grapes, cilantro, and dressing.

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