Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes
"Today’s rich and warming Curry Roasted Cauliflower Salad with Chickpeas and Sweet Potatoes belongs to one of my favorite recipe genres: Glow Food. And no, I’m not talking about the way the tips of your fingers will glow a bit yellowy-orange after you’ve tossed the vegetables in the appropriate amount of golden Indian spices like curry and turmeric (worth it!). The glow here I mean is the deep, good-to-the-core feeling I get whenever I eat a meal that not only fills and satisfies my appetite but tastes so pure..."
INGREDIENTS
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1/2 cup raw cashews
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1 (15-ounce) can low-sodium chickpeas
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1 head cauliflower (cut into florets, about 6 cups)
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1 large sweet potato (cut into 1/2-inch pieces, about 3 cups)
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1/4 cup extra-virgin olive oil
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1 tablespoon curry powder
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2 teaspoons ground chili powder
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1 1/2 teaspoons kosher salt
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1/2 teaspoon ground turmeric
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1/2 cup raisins or golden raisins
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1/4 cup loosely packed cilantro leaves
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1/2 cup plain nonfat Greek yogurt
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3 tablespoons freshly squeezed lemon juice
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1 teaspoon pure maple syrup or honey
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1 teaspoon curry powder
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1/2 teaspoon kosher salt
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1/2 teaspoon ground cumin
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1/4 teaspoon garlic powder
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1/8 teaspoon ground chili powder (plus additional to taste)
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