Curried Cauliflower Salad Recipe
Prep + Cook Times: 25 + 30 min.
Cauliflowers are plentiful during winter time, and as much as cauliflower soup is yum, I had to make a salad for you beautiful crew! Warming you up with curry spices, this nourishing salad will leave you satisfied and happy. Dive in :)
2 lg. Onions
4 Tbsp Olive oil
1 ½ tsp Salt
4 tsp Curry powder
3 cloves Garlic, minced or crushed
1 head Cauliflower
1 Cup Peas, frozen
1 Cup Basil (or fresh parsley, or coriander)
1 Cup Almonds (activated or blanched best)
1 Lemon, thin slices, or juice + zest
1 handful Snow peas
1 Red or orange capsicum
Fresh lemon wedges and a drizzle of olive oil (chili, garlic, or another flavoured oil is nice).
A thinned yogurt (greek or coconut) with fresh mint, lemon juice, and a pinch of salt.
Finely dice (or blitz in a food processor) the onions and saute them in a saucepan with oil and salt.
Once soft and slightly browned, add the curry powder and garlic. Stir well and cook for ~ 2 minutes before removing from heat.
Pre-heat the oven with top-heat only (grill setting) to 200°C (400°F). Place the oven rack near the middle, or slightly above the middle of the oven.
Chop the cauliflower into large florets. Blitz-pulse ⅓ of the head at a time, in a food processor, to achieve an even 'coleslaw-like' or 'fried-rice-like' texture. Transfer into a large mixing bowl.
Finish processing all the cauliflower and add into the bowl.
Add the peas, finely chopped herbs, roughly chopped almonds, thin lemon slices, and warm onion mixture. Mix well.
Spread the mixture evenly flat onto a single baking tray.
Bake for ~20 minutes.
While it's baking, unzip the strings from the snow peas and chop them in thirds or quarters.
Finely dice the capsicum.
Remove cauliflower mixture from oven and toss gently. Bake for a further 10 minutes or until lightly toasted on top.
Stir through the raw snow peas and capsicum.
Serve while still warm (or eat cold the next day). Remove cooked lemon slices before eating.
The curry powder of choice will make the biggest difference to this dish. For the best flavour, try to toast whole spices (cumin, coriander, fennel, fenugreek, nigella, etc.) and grind them fresh before using. Alternatively, source a fresh and fragrant curry powder from a spice store or bulk food store with a high turnover.
Serve this dish as a main or a side, accompanied by garlic toast; grilled tofu or tempeh; skewers of choice; stuffed mushrooms; other salads; dal; or simply piled high with fresh avocado, tomato slices, cucumber, olives, artichokes, crispbreads, +/or hummus.
Change it up by adding 1-2 cups of cooked brown rice, pre-blanched broccoli florets (larger cut); sultanas; different spice mixtures; green beans instead of snow peas; carrots instead of peas, etc. Have fun with it.