Curried Cauliflower Salad

By Hester

Ingredients

• CURRIED CASHEWS
• 2 cups cashews
• 1 Tbsp. maple syrup
• 3/4 tsp. curry powder
• pinch salt
• CURRIED CAULIFLOWER
• 1/4 extra virgin olive oil
• 2 Tbsp. curry powder
• 1 tsp. salt
• 1/4 tsp. cumin, ground
• 1/4 tsp. coriander, ground
• pinch dry mustard
• 2 Tbsp. ginger, 1/2 ounce, peeled and julienned
• 8 cups cauliflower florets
• CURRIED SALAD
• 3 Tbsp. honey
• 1 1/2 tsps lemon juice
• 1 1/2 tsp. olive oil
• 8 cups curried cauliflower
• 1 cup green peas
• 1/2 cup sweet red bell pepper, diced
• 1/4 cup dried apricots, diced
• 1/2 cup curried cashews
• 3/4 tsp. salt

Details

Servings 8

Preparation

Step 1

CURRIED CASHEWS
Heat oven to 350F.
Put the cashews on a baking sheet and roast for 5 minutes.

While the cashews are roastin, in a medium bowl, mix together the maple syrup, curry powder and salt.

Toss the cashews with the spiced maple syrup, then spread on the baking sheet again.

Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic.

Remove from heat and cool well.

This makes more cashew than are neede for the remainder of the recipe, the cashews can be stored at room temperature in an airtight container.

TO MAKE THE CURRIED CAULIFLOWER

Heat oven to 400 F

In a large bowl, combine together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger.

Toss the cauliflower florets 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.

TO MAKE THE SALAD

In a small bowl, whisk together the honey or maple 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.

Add the cashew & salt, stir until evenly coated.

Taste, ading additional finishing syrup and adjusting the easoning if desired.
Cover and refiegerate a couple of hours before serving.