Roasted cauliflower and sweet potato salad with curry-tahini dressing2 min read

It is vegan, gluten-free and absolutely addictive, packed with veggies and my favourite spices! I tasted it for the first time, at central London, in a famous organic store close to a central big university, where every day around noon a big vegan, gluten-free buffet is set up with hot and cold choices. Since then, every time I visit my daughter, I get into the queue among students, professors, residents, to eat my favourite salad in a small or big bowl. When I asked them the recipe, oh yes, they gave it to me without any hesitation. How nice sharing is: recipes, experiences, knowledge, feelings!!


You will need: (for 2 hungry persons)

  • I small head cauliflower, cut into small-sized florets
  • 2 medium sweet potatoes cut into small cubes
  • 2/3 teacup boiled peas
  • 2 -3 diced green onions
  • 1 grated clove of garlic
  • 1 teaspoon curry powder
  • ι/2 teaspoon ground turmeric
  • 1/4  teaspoon red cayenne pepper
  • 1/2 teacup chopped cilantro
  • 1/4 teacup chopped parsley (optional)
  • Freshly ground salt and pepper


For the dressing:

  • 3 tablespoons tahini sauce
  • 1 tablespoon lemon juice
  • 5-6 tablespoons warm water to thin the dressing
  • ι/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric 
  • 1/2  tablespoon freshly grated ginger
  • Freshly ground pepper



Preheat the oven at 180 degrees.

Place the vegetables on an oil paper into your baking sheet.

Drizzle with olive oil and then sprinkle with curry, turmeric, red cayenne pepper, garlic, salt, and pepper.

Toss everything together with your clean hands until the vegetables are well coated with oil and spices.

Roast them for 30 minutes. (Flip them in the mid-time)

Place the roasted vegetables into a medium bowl. Add in the boiled peas, the green onions, cilantro, and parsley.

Prepare the dressing into a small bowl, add in tahini, lemon juice, warm water, ginger, curry, turmeric, and pepper. Mix them to be combined well. Adjust salt and pepper upon your liking. Add more warm water if you want the dressing thinner.

Roll the dressing into the salad bowl and toss well.

Keep it in the fridge for 3-4 days.


Extra tips:

  • Be careful with the pepper as the recipe already contains red cayenne pepper and a few spices.
  • Garnish if you like with dried cranberries for a pinch of cool taste into this lightly spicy salad.
  • Use white tahini sauce in order for the colours of your salad to remain bright, even though we, in Modern Yogi, prefer the whole wheat products.

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