Ideal Curried Cauliflower Salad Recipes
CURRIED CAULIFLOWER (INDIAN STYLE)
Healthy preparation of a favorite Indian dish. It is a beautiful yellow-orange color when finished. Make sure you add the lemon juice just before serving; it really makes the dish.
Provided by Sharon
Categories World Cuisine Recipes Asian Indian
Time 27m
Yield 4
Number Of Ingredients 14
Steps:
- Mix flour, coriander, cumin, chile pepper, mustard powder, turmeric, and salt together in a bowl. Mix in water until a paste forms. Stir in skim milk and yogurt.
- Heat oil in a nonstick pot over medium heat. Add cumin seeds; heat until fragrant, 1 to 2 minutes. Add spice paste; heat for 1 minute. Add cauliflower to the pot and toss with spice paste until completely coated. Cover and cook cauliflower over medium-low heat, stirring several times to coat and prevent burning, until tender, 10 to 12 minutes.
- Stir lemon juice into the cauliflower just before serving.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 13.8 g, Cholesterol 1.1 mg, Fat 4.4 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 108.8 mg, Sugar 6.2 g
M CAFE'S CURRIED CAULIFLOWER SALAD
This is a delicious, healthy salad that is great just made and warm and even better the day after being made as the flavours really develop nicely. The recipe is from LA' s M Cafe de Chaya. The recipe was printed in the Los Angeles Times' Culinary SOS column. NUTRITIONAL INFORMATION PER SERVING: 179 calories; 4 grams protein; 17 grams carbohydrates; 4 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 5 grams sugar; 440 mg. sodium.
Provided by blucoat
Categories Cauliflower
Time 1h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- For the cashews: Heat the oven to 350°F Place the cashews on a baking sheet and roast for 5 minutes. (Or buy roasted, unsalted cashews and skip this step.).
- While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
- Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
- For the cauliflower: Heat the oven to 400°F In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
- Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.
- For the salad: In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Add a little water to thin it out if you want. Set aside.
- In a large bowl, toss together the cauliflower, peas, bell pepper and apricots( or golden raisins). Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.
Nutrition Facts : Calories 334.5, Fat 22.9, SaturatedFat 4.2, Sodium 705.7, Carbohydrate 28.4, Fiber 6.8, Sugar 9.8, Protein 10.3
CAULIFLOWER-AND-APPLE SALAD
This crunchy salad is good with roast chicken, meatloaf, or pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together oil and vinegar; season with salt and pepper. With a mandoline or sharp knife, shave cauliflower into thin slices. Add to dressing along with apples and mint leaves, then toss.
Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
IDEAL CURRIED CAULIFLOWER SALAD
Make and share this Ideal Curried Cauliflower Salad recipe from Food.com.
Provided by Member 610488
Categories Cauliflower
Time 1h10m
Yield 8 cups
Number Of Ingredients 24
Steps:
- NUTS: Heat the oven to 350 degrees F. Place the cashews on a baking sheet and roast for 5 minutes.
- While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt.
- Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
- Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container. They make great gifts.
- CAULIFLOWER: Heat the oven to 400 degrees.
- In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
- Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.
- ASSEMBLY: In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form a finishing syrup. Set aside.
- In a large bowl, toss together the cauliflower, peas, bell pepper and apricot. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed.
- Cover and refrigerate a couple of hours to give the flavors time to marry before serving.
Nutrition Facts : Calories 440.1, Fat 31.9, SaturatedFat 5.6, Sodium 872.2, Carbohydrate 33.9, Fiber 7.8, Sugar 11.6, Protein 12.3
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