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Curried Cauliflower Salad


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.













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


For the curried cashews:
2 cups cashew nuts
1/2 pound
1 tablespoon maple syrup
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
¼ teaspoon coriander
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
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
¼ cup apricots, dried
½ cup -
curried cashews
½ cup cilantro
freshly chopped
¾ teaspoon salt
or to taste


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

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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?


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