Curry-Spiced Roasted Cauliflower and Carrot Salad

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A vibrant salad featuring oven-roasted cauliflower and carrots tossed in a fragrant curry vinaigrette, perfect for a Whole30 lunch. This Indian-inspired Whole30 recipe (vegetarian), ready in about 40 minutes, pairs cauliflower florets, extra virgin olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups cauliflower florets
• 3 medium carrots, peeled and sliced into 1/4-inch coins
• 3 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard (Whole30 compliant)
• 1/4 cup minced fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets and 3 sliced carrots with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are golden.
3. Step 3: While vegetables roast, whisk together 1 tbsp olive oil, 2 tbsp fresh lemon juice, and 1 tsp Dijon mustard in a small bowl to create the vinaigrette.
4. Step 4: Transfer roasted vegetables to a large serving bowl, drizzle with the curry vinaigrette, and toss gently to combine.
5. Step 5: Sprinkle 1/4 cup minced fresh cilantro over the salad before serving warm or at room temperature as a flavorful Whole30 lunch or side.