Cauliflower, Golden Raisin, Almond Salad with Curry Vinaigrette

Cauliflower, Golden Raisin, Almond Salad with Curry Vinaigrette

As a die hard Lemonade LA fan, this cauliflower side was one of the first dishes I tried and it was love at first bite. Don’t get me wrong, I love veggies and prepare plenty of meatless meals, but there’s something about the way Lemonade prepares this side, that makes me forget that it’s vegetarian and I don’t care. Don’t quote me but I might even give up bacon for a week to be able to eat this simple side daily for the same amount of time 🙂 Not only is this recipe super quick and easy, but you’ll prep enough vinaigrette either share with a friend or make it easier the second time around. Trust me those leftovers won’t be in the fridge for long. While I love the classic crunch of whole almonds, I think the next time I make this recipe, I’ll swap in some sliced almonds to make it a lighter more balanced side.

Cauliflower, Golden Raisin, Almond Salad with Curry Vinaigrette

ingredients:
Curry Oil:
1 cup plus 2 tablespoons canola oil
1 Granny smith apple, halved lengthwise, cored, and coarsely chopped
1 small onion, coarsely chopped
2 tablespoons turmeric
1 tablespoon curry powder

Vinaigrette:
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
2 tablespoons apple cider vinegar
Juice of ½ lemon
1 tablespoon orange juice
Coarse salt and freshly ground black pepper

directions:
To prepare the curry oil, put a small pot over medium-low heat and coat with 2 tablespoons of the canola oil. When the oil is hot, add the apple and onion. Cook and stir until soft and fragrant, 2 to 3 minutes. Stir in the turmeric and curry, and cook until the spices begin to darken slightly, about 1 minute, taking care not to allow the spices to burn. Pour in the remaining 1 cup of oil and stir everything together. Increase the heat to medium and bring the oil to a boil. Boil for 1 minute then remove the oil from the heat and allow to cool to room temperature. Strain the oil into a container to discard the pieces of apple and onion.

To prepare the vinaigrette, in a mixing bowl combine the mustard, honey, vinegar, lemon, and orange juices. Gently blend with a whisk; season with salt and pepper. Pour in the oil all at once and lightly whisk until the ingredients just come together; this is not emulsified vinaigrette. Pour the vinaigrette into a plastic container or jar and shake it up just before you are ready to dress the salad. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Yields 1 cup

Cauliflower, Golden Raisin, Almond Salad with Curry Vinaigrette

ingredients:
1 head cauliflower (about 2 pounds), cut into florets
¼ cup olive oil
Coarse salt and freshly ground black pepper
1 cup whole almonds, toasted
¼ cup golden raisins
½ cup Curry Vinaigrette (recipe above)

Cauliflower, Golden Raisin, Almond Salad with Curry Vinaigrette

directions:
Preheat the oven to 400-degrees F.

Put the cauliflower on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper.

Roast for 25 to 30 minutes until tender and slightly charred, shaking the pan from time to time. Put the roasted cauliflower in a mixing bowl; add the almonds and raisins. Toss with the curry vinaigrette to evenly coat. May be served warm, cold, or at room temperature.

Recipe c/o Lemonade LA Cookbook

Cauliflower, Golden Raisin, Almond Salad with Curry Vinaigrette

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s