Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 12/07/2025. See terms.
Join now
Photo of Cauliflower and kumara salad with Indian yoghurt dressing by WW

Cauliflower and kumara salad with Indian yoghurt dressing

1
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Cauliflower

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

Broccoli

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)

Tahini

1 tsp, sesame seed paste

Baby spinach

120 g

Oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

You might like

You might like