Autumn is definitely here, and the farmer's markets are filled with beautiful cruciferous vegetables and earthy fall flavors. Today I'm celebrating World Vegan Day with Hellmann's Vegan, which is cruelty- and cholesterol-free, non-GMO, and now, certified vegan. Wanting to make something that is as delicious as it is easy, I developed this Curried Cauliflower Salad which incorporates fall produce with warming curry spices to make a creamy and flavorful dish.


3 cups cauliflower, cut into bite-sized pieces

2-3 medium-sized carrots, cut into 1/2" rounds

2 garlic cloves, finely chopped

1/2 cup onion, finely chopped

2 Tbsp olive oil
1 Tbsp curry powder

1/4 tsp sea salt

  • Combine the ingredients together in a gallon-sized food storage bag. Shake the contents to incorporate evenly and let marinate for 2 hours or overnight.

  • Sauté the marinated vegetables in a covered frying pan on medium-high heat with 1-2 spoonfuls of water for 8-10 minutes, until soft. Let cool completely. 


1/2 cup Hellmann's Vegan 

1 clove garlic, finely chopped

1 Tbsp olive oil

2 tsp curry powder

1 tsp fresh lemon juice

  • Mix dressing ingredients together in a small bowl until well combined.

1 cup ready-to-eat garbanzo beans/chickpeas

1/2 cup cilantro, finely chopped

1/2 cup red cabbage, finely chopped

1/4 cup celery, finely chopped

  • Toss all ingredients together in a large serving bowl, and enjoy!


This article was created in partnership with Hellmann’s and FeedFeed.

All opinions expressed are my own.


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