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
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
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
CURRIED CAULIFLOWER SALAD
For this salad the vegetables are first roasted to maximize their flavor, then served with a lemony yogurt dressing. It is relatively fast to make, but you can still make the components a day ahead and store separately. From "Food and Wine" magazine. Sometimes I like to make this with frozen sugar snap peas, which I cut in half, crosswise, then roast without bothering to thaw first.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
- In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
- Return all the vegetables to the mixing bowl and let cool.
- Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
- Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
- To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
- Sprinkle croutons over vegetables and serve with the dressing.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated.
- Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don't stress above removing them all). Transfer the chickpeas to a very large mixing bowl.
- To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
- Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes.
CURRIED CAULIFLOWER SALAD - SHE LIKES FOOD
From shelikesfood.com
Cuisine AmericanTotal Time 25 minsCategory SaladCalories 291 per serving
- Cut the head of cauliflower into florets and place in a steamer basket in a large pot with about 1/2 inch of water. Place over medium heat with the lid on and let cauliflower steam until just fork tender. Transfer cauliflower to a large bowl and let cool for a few minutes.
- Add the remaining salad ingredients to the bowl. Add all vinaigrette ingredients to a jar and whisk until combined. Pour desired amount of salad dressing over the top and mix until everything is combined. Salad can be served warm or refrigerated for up to 3 days.
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