CURRIED CAULIFLOWER SALAD
For this salad the vegetables are first roasted to maximize their flavor, then served with a lemony yogurt dressing. It is relatively fast to make, but you can still make the components a day ahead and store separately. From "Food and Wine" magazine. Sometimes I like to make this with frozen sugar snap peas, which I cut in half, crosswise, then roast without bothering to thaw first.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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The mbinkosi Mbanjwa
[email protected]I love the combination of flavors in this salad. The curry dressing is the perfect complement to the cauliflower and vegetables.
Rebekah Liddle
[email protected]This salad is a great way to use up leftover curry. I always have some leftover from making a big batch of curry.
malik bessa
[email protected]I'm always looking for new ways to cook cauliflower and this recipe is a keeper. It's a great way to change up your salad routine.
Sunita Dahal
[email protected]This is one of my favorite salads. It's always a hit when I bring it to potlucks or barbecues.
Toon Zelda
[email protected]I made this salad for a picnic and it was a perfect dish to transport. It held up well in the heat and everyone enjoyed it.
Aubree Green
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with cauliflower, carrots, celery, and onion.
Gulfie Sali
[email protected]I'm allergic to nuts, so I omitted the almonds from this recipe. It was still delicious!
Hem Thapa
[email protected]This salad is a great way to use up leftover cauliflower. I always have some leftover from roasting a whole head of cauliflower.
Reachelle Ybanes
[email protected]I used a store-bought curry dressing and it worked just fine. This is a great recipe for busy weeknights.
Sheikh Ajmal
[email protected]I added some grilled chicken to this salad and it was a great way to add some extra protein.
Deborah Zappacosta
[email protected]This is a great salad to make ahead of time. The flavors meld together even better after it's had a chance to sit for a while.
SK. Saruar
[email protected]I'm not usually a fan of cauliflower, but this salad changed my mind. The curry dressing really brings out the flavor of the cauliflower.
Aldar Ello
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Lakota
[email protected]The recipe was easy to follow and the salad came out perfectly. I especially enjoyed the dressing, which had a nice balance of tanginess and sweetness.
Yaseen Tariq
[email protected]This curried cauliflower salad is a delightful dish that is both flavorful and healthy. The combination of spices, herbs, and vegetables creates a wonderful symphony of flavors that will tantalize your taste buds.