4cupscauliflower floretsmedium size florets from 1 medium head, 687 grams, measured after removing the leaves and stems
3cupssweet potato diced, from 5 small sweet potatoes, around 525 grams
3tablespoonsolive oilextra virgin, 45 ml
1/2cuppecanstoasted in a pan for 6-7 minutes until fragrant
1cupraw cashews150 grams, soaked in hot water for 15 minutes
3/4cup + 2 tablespoonswateror as needed, 180 ml + 30 ml
1/2teaspoonsaltor to taste
1teaspoonmaple syrupor add more to taste, 5 ml
Pre-heat oven to 425 F degrees. Line a large baking sheet with aluminium foil and set aside.
Toss cauliflower florets and diced sweet potatoes with olive oil in a large bowl.
Then add the cumin powder, smoked paprika, garlic powder and salt. Toss until the veggies are coated with the seasoning.
Transfer the veggies on to the prepared baking sheet. Bake at 425 F degrees for 20 to 25 minutes until cooked through.
While the veggies are in the oven, start making the dressing. To a high speed blender, add cashews (which were soaked in hot water for 15 minutes, then drained) with water, curry powder, garlic powder, salt, lemon juice and maple syrup.
Blend to a smooth consistency. You can taste test and adjust the seasoning at this point. You can also adjust the consistency of the dressing.
To a large bowl, now add the roasted veggies along with sliced red onion, toasted pecans, chopped green onions and cilantro.
Pour over the dressing. I did not use the entire dressing and was left with 1/2 cup of it. You can add more or less of the dressing as per your preference.Toss the dressing with the salad.
Serve immediately or chill the cauliflower sweet potato salad in the fridge for 1 hour for the flavors to mix well together.
You can add other ingredients like pumpkin seeds, dried cranberries, pistachios etc. to the salad too.
The dressing makes more than needed for this recipe. Keep the dressing refrigerated and use in any other salad recipe.