Curry Roasted Cauliflower and Arugula Salad

Spicy curry roasted cauliflower is paired with sweet raisins and peppery arugula in this warm arugula salad recipe. Serve this Paleo salad alongside your favorite grilled meat for a hearty and healthy side dish, or enjoy this filling arugula salad on its own as a healthy lunch option.

Curry Roasted Cauliflower and Arugula Salad
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Curry Roasted Cauliflower and Arugula Salad

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 147

carbohydrate 16g

protein 4g

fat 8g

saturated fat 6g

sodium 266mg

potassium 159mg

fiber 3g

sugar 10g


  • 1/2 head(s) cauliflower cut into florets, about 3 cups for 4 servings
  • 2 tablespoon(s) coconut oil melted
  • 2 teaspoon(s) curry powder
  • 4 cup(s) arugula, baby
  • 1/2 cup(s) peas fresh or frozen (thawed)
  • 1 tablespoon(s) lemon juice
  • 1/4 cup(s) raisins
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Preheat oven to 400F.
  2. Toss the cauliflower with the coconut oil and curry powder. Lay on a parchment lined baking sheet and roast until tender, about 25-30 minutes.
  3. When done, transfer to a large bowl and add the arugula, peas, lemon juice, and raisins. Season with salt and pepper and serve warm at room temperature.