Cold Curried Cauliflower
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 44
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 6
- Sugar
- 21
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 557
- Total: 1 hr (includes cooling time)
- Active: 30 min
Ingredients
Cauliflower:
1 head cauliflower, chopped into florets
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Curry vinaigrette, recipe follows
1/2 cup golden raisins
1/2 cup toasted almonds, roughly chopped
Curry Vinaigrette:
1/2 cup canola oil, divided
1 small yellow onion, sliced
1 tablespoon curry powder
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
Kosher salt & freshly ground black pepper
Directions
- Arrange an oven rack in the upper third position. Preheat the oven to 400 degrees F.
- To make the cauliflower: Place the cauliflower on a baking sheet. Add the olive oil and salt. Toss to combine and spread onto the pan in an even layer. Roast in the oven for 20 to 30 minutes until brown and tender.
- To make the vinaigrette: First make the curry oil. Heat 1 tablespoon of oil in a small saucepan over medium-high heat. Add the onion and cook for 5 to 7 minutes, stirring until soft and translucent. Add the curry powder to toast, stirring, for 1 to 2 minutes until fragrant. Pour in the remaining oil. Reduce the heat to medium and let it sizzle for 1 minute. Remove from the heat and let it cool.
- Meanwhile, in a large bowl, whisk together the Dijon mustard, honey, lemon juice, vinegar and a good pinch of salt and pepper, and then carefully pour in the oil, leaving behind the onion and the curry powder at the bottom (which you can discard). Whisk in the oil until the dressing is emulsified. Add the roasted cauliflower, raisins and almonds, and toss to coat. Chill until serving.