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Photo of Cauliflower and kumara salad with Indian yoghurt dressing by WW

Cauliflower and kumara salad with Indian yoghurt dressing

Total Time
45 min
20 min
25 min
Garam masala is a spice mix from North India and is one of the essential ingredients that makes this cauliflower and sweet potato salad a flavour sensation.



500 g, cut into florets (see note)

Orange sweet potato (kumara)

500 g, cut into 2cm pieces

Dried chilli flakes

½ tsp

Garam masala

1½ tsp


350 g, cut into florets

Canned butter beans, rinsed and drained

1 400g can

Olive oil

1 tsp

Lemon juice

1½ tbs

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)


1 tsp, sesame seed paste

Baby spinach

120 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Spread cauliflower and sweet potato on prepared tray. Lightly spray with oil. Sprinkle with chilli and 1 teaspoon garam masala and toss to coat. Bake for 25 minutes or until golden and tender.
  3. Meanwhile, boil, steam or microwave broccoli until just tender. Drain. Refresh under cold water. Drain.
  4. Combine broccoli, beans, oil and 2 teaspoons juice in a bowl. Combine yoghurt, tahini, 1½ tablespoons water, remaining juice and garam masala in a small bowl.
  5. Combine spinach, cauliflower mixture and broccoli mixture in a large bowl. Serve with yoghurt dressing.


TIP: An easy way to cut cauliflower into florets is to cut a whole cauliflower into quarters. Next, run your knife along the largest stem of each quarter to remove it. You’ll then be left with large florets, which you can cut to the required size.