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–+ servings
A large bowl of curry cauliflower potato salad.
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Easy Curry Cauliflower Potato Salad with Greek Yoghurt

A thick and creamy, curry spiced cauliflower potato salad.
Course Salad, Side Dish
Cuisine Western
Keyword curry, potato salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 - 8 sides
Calories 180kcal
Author Lauren

Ingredients

Cauliflower Potato Salad

  • 1/2 medium (350g / 12.3 oz) cauliflower, cut into bite-sized florets
  • 2 medium (350g / 12.3 oz) potatoes, cut into bite-sized pieces
  • 1 tbsp extra virgin olive oil
  • 1 400g / 14.1 oz can of chickpeas, drained and rinsed
  • 1 cup spring onion / scallions, thinly sliced

Curry Yoghurt Dressing

  • 5 garlic cloves
  • 2/3 cup greek yoghurt, low fat
  • 1 3/4 tsp curry powder, low sodium (Note 3)
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp dijon mustard
  • 1 tsp lemon zest
  • 2 dashes white pepper
Cups - Metric

Instructions

  • Pre heat oven to 200°C/390°F.
  • Line a baking tray with baking paper. Arrange the cauliflower, potato, and garlic cloves (with the skin) on the tray and drizzle with extra virgin olive oil. Bake the vegetables for 20-25 minutes (stirring halfway) or until the potato pieces are soft in the centre. Set aside to cool slightly.
  • Using a fork, fish the garlic cloves out from the baking dish. Remove the skin from the garlic cloves. An easy way to remove the skins is by squeezing the pointy end of the garlic clove between your finger and thumb, then squeeze the rest out with your other hand. Add the caramelised garlic to a bowl and mash them with a fork into a paste. Add the curry powder, Greek yoghurt, extra virgin olive oil, Dijon mustard, lemon zest and white pepper. Mix well until combined and the dressing is thick and creamy.
  • Add the roasted cauliflower and potatoes into a large bowl with the chickpeas and spring onion/scallions. Pour the dressing into the bowl and toss until the vegetables are coated.
  • Serve while warm as a side dish or store in the fridge until ready to serve. Enjoy!

Notes

  1. Health benefits - Details regarding the benefits of cauliflower and other ingredients in this recipe are in the post above.
  2. Other cooking methods & instructions with photos - Detailed in the post above.
  3. Curry powder - Curry powder can be very high in sodium. I used 'Clive of India' curry powder (available at Coles and Woolworths), which is much lower in sodium than other available curry powders per 100g. The colour and heat level of curry powders may vary between brands – so I highly recommend adding a small amount at a time and tasting if you plan on serving this recipe to young children or people with poor chilli tolerance.
  4. Other additives
    • Hard-boiled eggs – Are great for adding extra texture and creaminess, but also adds protein (which is good for big eaters, as the salad will be more filling)!
    • Onion – Either fresh red onion or cooked brown onion would work.
    • Celery – Adds a crunch element.
    • Dill pickles – For a bit of tang and crunch. I do not recommend using pickle juice, as it contains a lot of excess sodium and sugar.
    • Slivered almonds – Add a crunch and nuttiness.
    • Bacon – Use short-cut bacon/bacon medallions, which is much leaner than other cuts. Remove any visible fat (helps to remove excess saturated fat).
    • Chives – In place of, or alongside spring onions for extra flavour.
  1. Storage - Will last in the fridge in an airtight container for 3 days. If you want the salad warm, stick it in the microwave for 30 seconds – 1 minute.
  2. Diabetes friendly – Turn this recipe into a mock or faux potato salad and swap out the potato for extra cauliflower. This will reduce the amount of carbohydrates and will make the salad completely low GI.
  3. Gluten free - Double check to ensure the Dijon mustard and curry powder are certified gluten free, as they may have hidden gluten-containing ingredients or may have been exposed to gluten during manufacturing.
  4. Vegan - Swap out the Greek yoghurt for a creamy plant-based unflavoured yoghurt (preferably calcium-fortified).
  5. Nutrition - Calculated per serve, assuming 6 serves with no other foods.

Nutrition

Serving: 225g | Calories: 180kcal | Carbohydrates: 22g | Protein: 9.5g | Fat: 6.3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 86mg | Potassium: 513mg | Fiber: 5.6g | Sugar: 3.8g | Vitamin A: 200IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 1mg