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CURRIED CAULIFLOWER SALAD

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I have told you many times how much Jade loves Cauliflower. It’s one of her favorite veggies. So I am always looking for new ways to serve it. I took the inspiration for this salad from a curried rice salad my mom used to make. Instead of adding apple to the salad I have used it to make the dressing. The salad is so good it’s been on rotation in our house for the past few weeks. You are gonna love it xxx Chef MM
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CURRIED CAULIFLOWER SALAD

US (Imperial)

Print Ingredients FOR THE SALAD 1 large head of cauliflower 4 TBS olive oil Coarse salt and freshly ground black pepper 1 cup almonds 1/4 cup cranberries FOR THE DRESSING 1 green apple – cut into chunks 1 small onion – cut into chunks 1 cup grape seed oil 2 TBS turmeric 1 TBS curry powder 1 TBS whole grain dijon mustard 1 TBS honey 2 TBS red wine vinegar 1 lemon- juice & zest Coarse salt and black pepper to taste
Instructions Preheat the oven to 400 F Cut the cauliflower into florets. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper Roast for 25 minutes until slightly charred but still crunchy (shaking the pan mid-way). Remove from the oven and set aside. In a frying pan toast the almonds for 3-5 mins on medium heat watching they don’t burn. Chop the apples and onions into big chunks. Add them to a small pot along with the grape seed oil, turmeric and curry powder and cook over medium heat for 5-6 minutes. Remove the mixture from the heat and allow to cool. Strain the mixture through a sieve and discard the apple and onions. Add the mustard, honey, and vinegar and lemon juice & zest. Whisk till the dressing emulsifies.Season with salt & pepper to taste. Place the cauliflower, almonds and cranberries in a bowl, Pour over the dressing and toss to coat. Serve at room temperature. SERVES 4

EU (Metric)

Print Ingredients FOR THE SALAD 1 large head of cauliflower 4 TBS olive oil Coarse salt and freshly ground black pepper 1 cup almonds 1/4 cup cranberries FOR THE DRESSING 1 green apple – cut into chunks 1 small onion – cut into chunks 1 cup grape seed oil 2 TBS turmeric 1 TBS curry powder 1 TBS whole grain dijon mustard 1 TBS honey 2 TBS red wine vinegar 1 lemon- juice & zest Coarse salt and black pepper to taste
Instructions Preheat the oven to 200 C. Cut the cauliflower into florets. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper Roast for 25 minutes until slightly charred but still crunchy (shaking the pan mid-way). Remove from the oven and set aside. In a frying pan toast the almonds for 3-5 mins on medium heat watching they don’t burn. Chop the apples and onions into big chunks. Add them to a small pot along with the grape seed oil, turmeric and curry powder and cook over medium heat for 5-6 minutes. Remove the mixture from the heat and allow to cool. Strain the mixture through a sieve and discard the apple and onions. Add the mustard, honey, and vinegar and lemon juice & zest. Whisk till the dressing emulsifies.Season with salt & pepper to taste. Place the cauliflower, almonds and cranberries in a bowl, Pour over the dressing and toss to coat. Serve at room temperature. SERVES 4

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