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  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
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  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
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  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
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  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
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  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
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  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
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  60. Things I’m Loving Lately: March 29, 2018
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  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
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  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
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  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
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  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
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  102. Flourless Bite-Sized Breakfast Muffins
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  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
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  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
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  123. Review: Healthy Nibbles Box
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  131. Vegan 4th of July!
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Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria

Serving platter displaying this hearty Kale Salad with Grapes, Lentils, and Curry Roasted Cauliflower

Say hello to our new favorite salad.

Believe it or not, it was inspired by one we tried in an airport! Of all the places to glean inspiration from…

But no matter the source, the end result is far more delicious than the original we tried (not to brag, but for real), and it’s insanely easy to make! Shall we?

Baking sheet filled with insanely delicious Curry Roasted Cauliflower

This 30-minute recipe starts with a base of greens, cooked lentils, red grapes, and the star of the show: curry roasted cauliflower.

We tossed one head of cauliflower in a bit of salt, coconut oil (or water), and our DIY Curry Powder (swoon) and roasted it to perfection. The result is crispy-on-the-edge, tender-in-the-center cauliflower bursting with flavor.

Stirring up super flavorful Green Curry Tahini Dressing for this healthy kale salad

Next comes the dressing, which is a mixture of our go-to Green Curry Paste – that color tho! – and tahini, resulting in a creamy, savory-sweet, punchy dressing that marries this salad together beautifully.

A large platter full of Kale Salad with Grapes, Lentils, Curry Roasted Cauliflower, and Green Curry Tahini DressingWe hope you LOVE this salad! It’s:

Fresh
Packed with fruit + vegetables
Hearty
Satisfying
SUPER flavorful
Healthy
& Insanely delicious

This would make the perfect weeknight meal when you need something healthy and satisfying on the table fast! It also keeps well, which makes it ideal to make ahead and pack along for lunches throughout the week (just serve the lentils and cauliflower chilled).

If you’re into salads, also be sure to check out our favorite Garlicky Kale Salad with Crispy Chickpeas, Roasted Vegetable Salad with Chimichurri, Curry-Roasted Vegetable & Lentil Kale Salad, Loaded Kale Salad, and Abundance Salad with Savory Tahini Dressing!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Using wooden spoons to scoop up a serving of this fresh and healthy Kale Salad with Grapes, Lentils, and Curry Roasted Cauliflower

Curried Cauliflower, Grape & Lentil Salad Print Friendly Version Prep time Cook time Total time Crazy delicious kale salad topped with red grapes, lentils, and curry roasted cauliflower. Served with a tahini-green curry paste dressing! Just 30 minutes required for this flavorful side or entrée. Author: Minimalist Baker Recipe type: Entrée, Side Cuisine: Vegan, Gluten-Free Serves: 4 Ingredients CAULIFLOWER

  • 1 head (588 g) cauliflower, divided into florets
  • 1 1/2 Tbsp (22 ml) melted coconut oil (or water)
  • 1 1/2 Tbsp (10 g) curry powder (or store-bought)
  • 1/4 tsp sea salt

GREEN CURRY TAHINI DRESSING*

  • 4 1/2 Tbsp (68 g) green curry paste (or store-bought, though fresh is best)
  • 2 Tbsp (30 g) tahini
  • 2 Tbsp (30 ml) lemon juice
  • 1 Tbsp (15 ml) maple syrup
  • Pinch each salt and black pepper
  • Water to thin

SALAD

  • 5-6 cups (180-216 g) mixed greens, kale, spinach (or other green of choice)
  • 1 cup (198 g) cooked lentils, rinsed and drained
  • 1 cup (92 g) red or green grapes, halved
  • optional: Fresh cilantro

Instructions

  1. Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.
  2. Add cauliflower to mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
  3. Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
  4. Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
  5. Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
  6. Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

Notes *Prep time does not include preparing green curry paste.
*If you like heavy dressing, multiply the recipe x 1 1/2 or 2.
*Nutrition information is a rough estimate based on 1/4 of the recipe calculated without optional ingredients and with all of the dressing and the oil. Nutrition Information Serving size: 1/4 of recipe Calories: 420 Fat: 14 g Saturated fat: 5 g Carbohydrates: 37.6 g Sugar: 12.8 g Sodium: 476 mg Fiber: 9.8 g Protein: 10.8 g 3.5.3226

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