Don't miss another issue…      Subscribe

Curried Cauliflower Salad

 
Curried Cauliflower Salad
393

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Yield

10

servings

Prep

20

min

Cook

55

min

Ready

80

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

For the curried cashews:
2 cups cashew nuts
1/2 pound
*
1 tablespoon maple syrup
pure
¾ teaspoon curry powder
1 pinch salt
*
For the curried cauliflower:
¼ cup olive oil, extra-virgin
plus 2 tablespoons
2 tablespoons curry powder
plus 3/4 teaspoon
1 teaspoon salt
¼ teaspoon cumin
ground
*
¼ teaspoon coriander
ground
*
1 pinch dry mustard
*
2 tablespoons ginger
1/2 ounce, freshly peeled and julienned
8 cups cauliflower florets
about 2 large or 3 small heads
For the curried cauliflower salad:
3 tablespoons honey
1 ½ teaspoons lemon juice
fresh
1 ½ teaspoons olive oil
8 cups -
curried cauliflower
*
1 cup green peas
4 ounces, fresh or previously frozen
½ cup sweet red bell peppers
diced
¼ cup apricots, dried
diced
*
½ cup -
curried cashews
*
½ cup cilantro
freshly chopped
¾ teaspoon salt
or to taste

Directions

To make the curried cashews:

Heat the oven to 350℉ (180℃). Put the cashews on a baking sheet and roast for 5 minutes.

While the cashews are roasting, in a medium bowl, mix together the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread on the baking sheet again. Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well.

This makes more cashews than are needed for the remainder of the recipe, the cashews can be stored at room temperature in an airtight container.

To make the curried cauliflower:

Heat the oven to 400℉ (200℃). In a large bowl, combine together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Toss the cauliflower florets to combine and evenly coat.

Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.

To make the salad:

In a small bowl, whisk together the honey or maple syrup, lemon juice and olive oil to form a finishing syrup. Set aside.

In a large bowl, toss together the cauliflower, peas, bell pepper and apricot. Pour over half of the finishing syrup and toss to combine. Add the cashews, cilantro and salt, stir until evenly coated. Taste, adding additional finishing syrup and adjusting the seasoning if desired.

Cover and refrigerate a couple of hours before serving. Makes about 8 cups salad.

 

* not incl. in nutrient facts

Reviews

+2

about 7 years

Outstanding recipe, great to make in advance, we made it the day before. We used a spicy curry powder and it was great, if you don't like too much spice just use a mild curry powder and/or cut back on the amount. For us it was divine. The sweetness from the bit of fruit and maple syrup balanced out beautifully.

Add review

 

 

Comments

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 11052% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 464mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 80%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed