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Curried Cauliflower Salad

Ingredients

Scale

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

Find it online: https://melissamayo.com/recipe/curried-cauliflower-salad/