Cold Curried Cauliflower {Vegan, Gluten Free}

September 18, 2015
Serves 4-6 Servings
Prep time
15m
Cook Time
30m

Ingredients

  • 1
    large head of cauliflower, chopped into florets
  • 2 Tablespoons
    extra virgin olive oil
  • 1 Teaspoon
    pink salt
  • Curry Vinaigrette
    Ingredients Below
  • 1/2 Cup
    golden raisins
  • 1/2 Cup
    roasted almonds, roughly chopped
  • Curry Vinaigrette
  • 1/2 Cup
    extra virgin olive oil
  • 1
    small onion, chopped
  • 1 Tablespoon
    curry powder
  • 1 Tablespoon
    maple syrup
  • 1 Tablespoon
    dijon mustard
  • 1 Tablespoon
    apple cider vinegar
  • 1 Tablespoon
    lemon juice
  • pink salt and pepper

Instructions

  1. 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.

  2. 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.

  3. 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.

    Enjoy!