Reverse Your Fatty Liver Curry Cauliflower & Sweet Potato Salad
Ingredients
For the Cauliflower & Sweet Potatoes
- 1 head cauliflower, cut into medium-sized florets
- 1 large sweet potato, cut into 1/2 inch cubes
- 1 tbsp Bragg Organic Extra Virgin Olive Oil
- 1 tsp curry powder
- 1/2 tsp Anthony's Organic Tumeric Root Powder
- 1/2 tsp Frontier Co-Op Garlic Granules
- 1/4 tsp cayenne to taste
- salt to taste
For the Add-Ins:
- 2/3 cup thawed frozen peas (let sit in warm water for a bit)
- 1/4 cup diced green onion
- 1/3 cup powbab Dried Wild Blueberries (no sugar added)
- 1/2 cup finely chopped cilantro
- 1/4 cup finely chopped parsley
For the Dressing
- 3 tbsp tahini
- 1 tbsp fresh lemon juice
- 2-3 tbsp warm water, to thin the dressing
- 1/2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tbsp freshly grated ginger
- 1/4 tsp ground tumeric
- 1/4 tsp salt
- fresh ground pepper to taste
Instructions
- Preheat oven to 350.
- Place cauliflower florets and cubed sweet potatoes on a large baking sheet.
- Drizzle with olive oil, then sprinkle on curry powder, tumeric, garlic powder, red cayenne pepper and season with salt & pepper.
- Toss everything together until it's well coated.
- Spread out evenly on baking sheet.
- Roast for 30 minutes, flipping halfway in between.
- We want sweet potatoes to be somewhat fork tender but still have a slight bite.
- Once done cooking, add roasted sweet potato and cauliflower to a medium bowl.
- Add in thawed peas, green onion, blueberries, cilantro and parsley.
To Make Dressing
- In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt & pepper.
- Mix well to combine.
- Taste and adjust seasonings to your liking.
- Add more warm water if necessary to thin out the dressing so it is spoonable.
- Fold the dressing into remaining ingredients until they are well coated.
- Portion and serve.