Ingredients
Cauliflower:
- Vegetable oil cooking spray
- 1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Salad:
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
- 1/2 teaspoon salt
- 1 (10-ounce box) couscous
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped, roasted and lightly salted cashews
- 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large lemon, zested
Dressing:
- 1/3 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Directions
Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
Just before serving, add the dressing to the salad and toss well to coat.
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By street_urchin59
chickfila
on March 06, 2012
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bartholemew made this and brought it to school for internatioanl week. it was awesome
By supremebaker
on October 07, 2011
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I will not make this recipe again.The salad was dry,even after adding extra yogurt and lemon juice. The flavor was ok, although as a curry lover and a califlower lover I didn't particularly enjoy the pairng of the 2 in this salad. I threw out the leftovers as I knew noone would eat them! I usually love Giada's recipes so this was an unexpected disappointment!
By ediegood
Winchester, Ct
on September 26, 2011
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My family loved this recipe! I will definitely make it again. I do agree that the couscous was a little dry and will add more broth the next time. I like the idea of adding honey to the dressing which I will do. Also not adding all the dressing at one time certainly makes a difference. I like many of the suggestions regarding the additional protein. Thanks Giada! You did it again!
Read all 33 reviews