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Curry Roasted Cauliflower Sweet Potato Salad (Whole30, Vegan & Gluten Free)
Ingredients
  • subheading: For the cauliflower and sweet potatoes:
  • 1 head cauliflower, cut into medium-sized florets (about 3 to 4 cups florets)
  • 1 large sweet potato, cut into ½ inch cubes (about 2 to 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
  • subheading: For the add-ins:
  • ⅔ cup thawed frozen peas (just let them sit in warm water for a bit)
  • ¼ cup diced green onion
  • ⅓ cup dried cranberries (or dried cherries)
  • ½ cup finely chopped cilantro
  • optional: ¼ cup finely chopped flat leaf parsley
  • subheading: For the dressing:*:
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 to 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
  • subheading: To garnish:
  • Extra cranberries & cilantro
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