Crackling Cauliflower Salad





Yield 8 cups

Cauliflower salad with tons of flavor. It's mayo-less, super light, vegetarian, Whole30 approved, pot-luck perfect and tastes great at room temperature!



Preheat the oven to 400 degrees.

Wash and cut the cauliflower into bite-sized florets. Set aside.

Dice the onion and mix with the olive oil, curry, garam masala, red pepper, garlic and black pepper.

Toss the cauliflower with the onion mixture and spread on a large cookie sheet. Sprinkle with kosher salt. Roast for 30 minutes.

While the cauliflower is roasting, put the frozen peas cilantro and ginger in a bowl large enough to hold the entire recipe so you can toss.

When the cauliflower is done, toss it with the frozen peas, cilantro, and ginger.

Be sure to get all the yummy diced onion off the cookie sheet!


  • This is fantastic at room temperature, and it gets better as the flavors sit together. I like to make it the night before and then pull it out a few hours before serving so it has time to get rid of the fridge chill. 
  • I used 1/2 the oil the original recipe called for. I don't think it needs it and I'd rather keep calories and fat lower. 
  • The flavors in this are Indian inspired. The original recipe called for fennel as well but I'm not a big fan, so I skip it. 

Cuisine Indian

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 100

% Daily Value

Total Fat 4 g


Total Carbohydrates 14 g


Dietary Fiber 5 g


Sugars 10 g

Protein 5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by GreenLiteBites at