Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette

INGREDIENTS

Large sweet potatoes (peeled and sliced about 1/4 thick (500g))

2 tbsp

Coconut oil (melted and divided)

4 cups

Cauliflower (cut into bite sized pieces (about 1 small head))

Salt

1/2 cup

Cilantro (roughly chopped)

1/4 cup

Slivered Almonds (toasted *)

1/4 cup

Golden raisins

1/4 cup

Coconut oil (melted)

1/4 cup

Almond Butter

1 tbsp

Apple Cider vinegar

1 tsp

Agave (or honey for Paleo option, leave out for whole30)

1 tsp

Curry powder

2 tsp

Sriracha (to taste)

salt