COLD CURRIED CAULIFLOWER SALAD
1 large head of cauliflower, chopped into florets
2 Tablespoons extra virgin olive oil
1 Teaspoon pink salt
Curry Vinaigrette Ingredients Below
1/2 Cup golden raisins
1/2 Cup roasted almonds, roughly chopped
1/2 Cup extra virgin olive oil
1 small onion, chopped
1 Tablespoon curry powder
1 Tablespoon maple syrup
1 Tablespoon dijon mustard
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
pink salt and pepper
Preheat Oven to 400f. Toss the cauliflower with the salt and oil and lay out on a cookie sheet and roast for 20-25 moinutes until lightly golden and soft.
For the vinaigrette: coat the bottom of a medium pan with a tablespoon of olive oil and cook the onion over medium heat until soft and translucent. About 5-7 minutes. Then add the curry powder and cook for another 1-2 minutes while stirring constantly. Then pour in the remaining oil and let it sizzel over medium hear for a minute. Then remove, let it cool and strain out the onion, letting the curry powder sink to the bottom.
While it is cooling, whisk together the dijon, maple, vinegar, lemon juice and pink salt and pepper in a large bowl. Then carefully pour in the oil, leaving the curry powder behind and whisk together to form the vinaigrette.
transfer the cauliflower to the bowl with the dressing and toss to mix well. Add the raisins and almonds, toss again. Chill in the fridge until ready to serve.