Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free) #vegetarian #veggies

Veggie lover and gluten free curry simmered cauliflower sweet potato plate of mixed greens with a velvety curry tahini dressing. This serving of mixed greens is all that you would ever need. Simple to make, pressed with veggies and totally irresistible!

Abra and I made this serving of mixed greens half a month prior and couldn't quit eating up it. I don't know what it was that made it so great. Possibly the cauliflower and sweet potatoes prepared in curry flavors and simmered to flawlessness, or maybe it was the sweet cranberries, cilantro and peas that lit up the serving of mixed greens so well? Honestly I believe it's the curry tahini dressing. You choose.

Point is, everything about this serving of mixed greens is simply great. It remains well in the cooler for quite a long time, is both veggie lover, gluten free, paleo and whole30 neighborly. I don't know what more you could need.

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Ingredients
For the cauliflower and sweet potatoes:

• 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
• 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon garlic powder
• ¼ teaspoon red cayenne pepper
• Freshly ground salt and pepper

For the add-ins:

• 2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
• 1/4 cup diced green onion
• 1/3 cup dried cranberries (or dried cherries)
• 1/2 cup finely chopped cilantro
• optional: 1/4 cup finely chopped flat leaf parsley

For the dressing:*

• 3 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2-3 tablespoons warm water, to thin the dressing
• ½ teaspoon curry powder
• ¼ teaspoon garlic powder
• ½ tablespoon freshly grated ginger
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt
• Freshly ground black pepper

To garnish:

• Extra cranberries & cilantro

Instructions

1. Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
2. Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
3. Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.

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