Curried Cauliflower Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this on the Internet at some point, and just came acrossed it in my saved files. This goes well with lamb kebabs. Ingredients:
1 head cauliflower, florets cut off and broken into small bite-sized pieces |
1/4 cup dried currants |
1/4 cup almonds, slivered or roughly chopped |
3 medium shallots, very small dice |
12 kalamata olives, pitted and roughly chopped |
2 tbsp olive oil |
1 tbsp rice vinegar |
1 tbsp dijon mustard |
1 tbsp yellow curry powder |
Directions:
1. Have ready a large bowl of ice water. Bring a large pot of water to a boil and blanch the cauliflower for 30 seconds; drain and place the strainer, with cauliflower, immediately in a bowl of ice water; leave for 1 minute and then drain again. Place the cauliflower florets on paper towels and dry thoroughly. Place the currants in a small bowl of hot water and set aside while you get on with things.
2. Place the almonds in a dry saute pan over medium heat and toast, shaking frequently, until nuts are fragrant and beginning to release their oil, about 5-7 minutes. Be careful not to burn them or set on fire.
3. Drain the currants. Combine the cauliflower, currants, almonds, shallot and olives in a medium bowl. Mix together the olive oil, vinegar, mustard and curry powder and whisk until you have a light emulsion (30 seconds - 1 minute). Toss into the cauliflower mixture and stir to combine completely. Allow the salad to sit at room temperature for at least 30 minutes, stirring occasionally, to let the flavors mingle. Serve at room temperature.
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