Curry Cauliflower Salad

This Curry Cauliflower Salad is loaded with digestive health benefits and is one of my favorite recipes to date! The flavors and ingredients work so well together and this salad is super quick and easy to make. My favorite ingredients in this dish are cauliflower, curry powder, and greek yogurt due to their digestive health benefits!

Cauliflower has a number of health benefits and is really easy to add to your diet. This vegetable is full of fiber, vitamins, and antioxidants. It’s high fiber and water content is great for alleviating constipation–which is always a win for me. Cauliflower also has anti-inflammatory properties that can help fight against gastrointestinal diseases and cancer.

This salad has the most amazing curry vinaigrette, which perfects the flavor and adds even more health advantages. Curry powder also contains anti-inflammatory properties and many other spices that aid in digestion and soothe your stomach: black pepper, bay leaves, cumin, cinnamon, and coriander.

In addition to adding tang, plain greek yogurt is packed with probiotics, which add good bacteria to your gut and help with regularity. Greek yogurt is also a great source of protein, vitamins, and amino acids!

I hope you and your gut enjoy this flavorful salad and I would love to hear your feedback in the comments!

XO,

Sarah

Curry Cauliflower Salad

Yield 4-6 servings

30 minutes

For Salad

• One cauliflower head

• Avocado oil

• One bag of arugula

• 1/3 cup plain greek yogurt

• 1/4 cup golden currants

• 1/4 cup shelled pistachios

• Handful of chopped cilantro

For Dressing

• 2 tbsp white wine vinegar

• 1 tsp curry powder

• 1/2 tsp pure maple syrup

• 1/4 tsp salt

• 6 tbsp garlic infused olive oil

1. Preheat the oven to 425 F. Cut cauliflower into florets and place on a sheet pan. Lightly brush with the avocado oil and season with salt + pepper and roast in the oven for 20-25 min.

2. While the cauliflower is cooking, prepare the dressing. Mix all the ingredients together until well combined and set aside.

3. Warm golden currants on stove top and chop up cilantro.

4. Add arugula, greek yogurt, cauliflower, currants, pistachios, and cilantro to a big salad bowl and drizzle with the curry vinaigrette.