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Curried Cauliflower, Grape & Lentil Salad

curried cauliflower

Slightly Modified Recipe from Minimalist Baker | Serves: 4 | Time: ~30 min.



1 head #cauliflower, cut into florets

1 1/2 tbsp melted coconut oil (or water)

1 1/2 tbsp curry powder

1/4 tsp salt

Curry Dressing

4 1/2 tbsp green curry paste

2 tbsp tahini

2 tbsp lemon juice

1 tbsp agave syrup

S&P, to taste

Water to thin


5-6 cups mixed greens

1 cup cooked #lentils, rinsed and drained

1 cup red or green #grapes, halved

Fresh cilantro

curried cauliflower


Preheat oven to 400F. Line a baking sheet with parchment paper.

Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.

Prepare dressing by adding green curry paste, tahini, lemon juice, agave syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.

Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Garnish with cilantro.

What I ate and drank today

96 oz of water

2 cups of decaf

1 cup caffeinated

Spinach egg white wrap

Bowl of tomato soup

Dinner salad

Adult beverages


10,500+ steps (4.7+ miles)

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