Salad

Curried Cauliflower Grain Salad

There’s nothing better than a simple salad after an overindulgent Thanksgiving meal. This particular recipe shines the spotlight on cauliflower, a vegetable whose flavor and attractiveness I find to be vastly underrated.

Growing up, I only saw cauliflower in one of two ways: steamed (with absolutely no flavor) or covered in cheese (decidedly delicious, but not the healthiest of options). This cauliflower recipe takes a different turn, relying on roasting to give the vegetable an almost popcorn-like flavor.

While prepping my cauliflower for the oven, I decided to supplement the salt and pepper with a healthy dose of curry powder. Curry powders vary widely, so the variety that you choose will have a powerful impact on the flavors of this salad. I opted for one with a healthy dose of fennel seed, but I’m sure that whatever you have on hand will do.

Curried Cauliflower Salad (2 of 2)

To round out the flavors and nutrients in this salad, I combined the cauliflower with some mixed greens, quinoa, and dried cranberries. The cauliflower adds a significant amount of fiber, while the quinoa adds enough protein to make this a well-balanced vegan entree. The cranberries bring a sweet tang, which contrasts nicely with the spice of the curry. Top the salad off with some mild acid from the vinaigrette, and you have a delicious lunch – great for a lazy Sunday or a busy weekday.

Curried Cauliflower Grain Salad Recipe

Ingredients:

  • curried cauliflower florets (recipe below)
  • quinoa, cooked (click here for a quick guide to cooking quinoa)
  • mixed greens
  • dried cranberries
  • vinaigrette  (recipe below)
  • chopped apples (I didn’t use these, but I think they would be a fantastic addition!)

Instructions:

  1. Toss the mixed greens and quinoa in a medium bowl with the vinaigrette. Top greens with cauliflower and cranberries and serve immediately.

Curried Cauliflower Salad (1 of 2)

To Make the Curried Cauliflower

You will need:

  • 1 head of cauliflower, cut into florets
  • 1/2 tsp salt
  • 1 1/2 – 2 tsp curry powder
  • pepper, to taste
  • olive oil
  • fresh parsley

Instructions:

  1. Heat oven to 400 degrees. Combine spices and cauliflower in a large bowl.
  2. Drizzle olive oil over cauliflower until lightly coated. Transfer to a baking sheet and spread cauliflower into a single layer.
  3. Bake for 25-30 minutes, or until cauliflower is tender and easily pierced with a fork. Let cool and top with fresh cilantro or parsley.

To Make the Vinaigrette

You will need:

  • 2 tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard

Instructions:

  1. Combine ingredients in a small bowl; whisk to combine. Refrigerate if not using immediately.
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