Roasted Curry Cauliflower Salad recipes

Roasted Curry Cauliflower Salad

A salad of roasted curry cauliflower tossed with a chutney dressing and scallions and peanuts.

Prep Time: 10 min Total Time: 35 min

Ingredients:

• One large head of cauliflower
• 2 TB curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 2 TB olive oil
• 4 TB chutney
• 2 TB lemon juice
• 2 scallions, sliced
• 1/3 cup chopped peanuts

Instructions:

• Preheat oven to 400'
• Carefully cut your cauliflower into florets, trying to keep the pieces rather uniform in size, about 2"
• Toss the cauliflower florets with the curry powder, cumin and salt and placed on rimmed baking sheet
• Roast for 15 minutes, check for tenderness. Roast until just tender, but not soft. Continue to check every 5 minutes until done.
• When cool, toss with dressing, scallions and peanuts
• Serve immediately or chill in refrigerator

Dressing:

• Using small food processor or emulsifier blend olive oil, chutney and lemon juice until pieces of chutney are chopped up. Some small chunks will still remain and they will be fine, but you want the big pieces to get chopped up enough to contribute to the flavor of the dressing.

Pics and printable recipe available at: Nourish and Nestle

Submitted July 26, 2015 at 08:23PM by NourishandNestle http://ift.tt/1KrJ5Nq recipes