Curried Cauliflower Salad with warm spices, crunchy nuts, and an apple dressing!
Yes I said an apple dressing. Prepare to have your mind blown by this yummy combo. The salad is so good it’s been on rotation in our house for the past few weeks.
I am addicted to healthy and flavorful salads that can be made ahead of time. Nothing makes me happier than a fridge stocked with healthy options that are ready to go to create yummy lunches or dinners during the week.
Jade just 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. And man is it good.
I absolutely love the crunchy almonds and sweet cranberries.
It’s the perfect side dish for grilled steak, fish, or chicken. And it’s a fabulous vegan option.
You are gonna love it
xxx Chef MM
Curried Cauliflower Salad
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 grapeseed 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/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 grapeseed oil, turmeric, and curry powder and cook over medium heat for 5-6 minutes. Remove the mixture from the heat and allow it 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 emulsifiers. 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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