Growing up I didn’t eat alot of vegetables, in fact, I was raised predominetly on fast food and pasta with Ragu sauce. Man, was I a sucker for burrito and crunch wrap supremes. Now, I couldn’t even tell you the last time I have been to Taco Bell or had Ragu sauce…
Things have definetly changed.
Over the last two or three years, cauliflower has really made a massive comeback. Or maybe it never left and simply wasn’t on my radar yet, but think of all the creative ways we are eating it these days. Cauliflower pizza crust, buffalo cauliflower wings, cauliflower rice. I mean you name it, cauliflower can make it.
I will say that good old roasted cauliflower with pink salt and pepper is hard to beat and might still be my all time favorite way to eat but, this curried cauliflower salad is pretty spectacular. I love the color and flavor of it. And boy is it easy to make!
If you are a cauliflower fan like me then you will love this!
The addition of the golden raisons adds a level of sweetness and complexity and the roasted almonds add the extra element of crunch that we all crave. Because it is served cold, its the perfect dish to make ahead of time on a holiday or for meal prep to last a couple days throughout the week.
This recipe is: sweet, tangy, crunchy, healthy, easy, flavorful and fun.
Like those monkeys. I mean how cute are those monkeys? I picked them up at the Long Beach Flea Market and really wanted to debut them to you! 🙂 I think the golden feels of this post is nice- all that glitters IS gold when its cauliflower and monkeys.
Recipe for Cold Curried Cauliflower
Recipe adapted from My Name is Yeh
Preheat Oven to 400f. Toss the cauliflower with the salt and oil and lay out on a cookie sheet and roast for 20-25 moinutes until lightly golden and soft.
For the vinaigrette: coat the bottom of a medium pan with a tablespoon of olive oil and cook the onion over medium heat until soft and translucent. About 5-7 minutes. Then add the curry powder and cook for another 1-2 minutes while stirring constantly. Then pour in the remaining oil and let it sizzel over medium hear for a minute. Then remove, let it cool and strain out the onion, letting the curry powder sink to the bottom.
While it is cooling, whisk together the dijon, maple, vinegar, lemon juice and pink salt and pepper in a large bowl. Then carefully pour in the oil, leaving the curry powder behind and whisk together to form the vinaigrette.
transfer the cauliflower to the bowl with the dressing and toss to mix well. Add the raisins and almonds, toss again. Chill in the fridge until ready to serve.