Curry Roasted Cauliflower Sweet Potato Salad (vegan & gluten free)

Vegan and gluten free curry roasted cauliflower sweet potato salad with sweet dried cranberries, fresh herbs and a creamy curry tahini dressing. This gorgeous cauliflower sweet potato salad is everything you could ever want. Easy to make, packed with veggies and absolutely addicting!

Ingredients:

• For the cauliflower and sweet potatoes:
• 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
• 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon garlic powder
• ¼ teaspoon red cayenne pepper
• Freshly ground salt and pepper
• For the add-ins:
• ⅔ cup thawed frozen peas (just let them sit in warm water for a bit)
• ¼ cup diced green onion
• ⅓ cup dried cranberries (or dried cherries)
• ½ cup finely chopped cilantro
• optional: 1/4 cup finely chopped flat leaf parsley
• For the dressing:*
• 3 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2-3 tablespoons warm water, to thin the dressing
• ½ teaspoon curry powder
• ¼ teaspoon garlic powder
• ½ tablespoon freshly grated ginger
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt
• Freshly ground black pepper
• To garnish:
• Extra cranberries & cilantro