Ideal Curried Cauliflower Salad Recipes

CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
• Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
• Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
• For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
• Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
• Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.

IDEAL CURRIED CAULIFLOWER SALAD

Steps:

• NUTS: Heat the oven to 350 degrees F. Place the cashews on a baking sheet and roast for 5 minutes.
• While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt.
• Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
• 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. They make great gifts.
• CAULIFLOWER: Heat the oven to 400 degrees.
• In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss 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.
• ASSEMBLY: In a small bowl, whisk together the agave 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. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed.
• Cover and refrigerate a couple of hours to give the flavors time to marry before serving.

CURRIED CAULIFLOWER SALAD

Steps:

• Preheat oven to 425 degrees F.
• In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
• In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
• Return all the vegetables to the mixing bowl and let cool.
• Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
• Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
• To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
• Sprinkle croutons over vegetables and serve with the dressing.