Best M Cafes Curried Cauliflower Salad Recipes

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M CAFE'S CURRIED CAULIFLOWER SALAD



M Cafe's Curried Cauliflower Salad image

This is a delicious, healthy salad that is great just made and warm and even better the day after being made as the flavours really develop nicely. The recipe is from LA' s M Cafe de Chaya. The recipe was printed in the Los Angeles Times' Culinary SOS column. NUTRITIONAL INFORMATION PER SERVING: 179 calories; 4 grams protein; 17 grams carbohydrates; 4 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 5 grams sugar; 440 mg. sodium.

Provided by blucoat

Categories     Cauliflower

Time 1h

Yield 10 serving(s)

Number Of Ingredients 22

2 cups cashews (1/2 pound)
1 tablespoon maple syrup, preferably grade B
3/4 teaspoon curry powder
1 pinch salt
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons curry powder plus 3/4 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pinch dry mustard
2 tablespoons peeled and julienned fresh ginger (1/2 ounce)
2 -3 heads cauliflower, trimmed and cut into small florets (about 8 cups)
3 tablespoons agave syrup or 3 tablespoons honey
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
8 cups curried cauliflower
1 cup fresh peas or 1 cup previously frozen peas
1/2 cup diced red bell pepper
1/4 cup diced dried apricots or 1/4 cup golden raisin
1/2 cup curried cashews
1/2 cup chopped fresh cilantro
3/4 teaspoon salt (to taste)

Steps:

  • For the cashews: Heat the oven to 350°F Place the cashews on a baking sheet and roast for 5 minutes. (Or buy roasted, unsalted cashews and skip this step.).
  • While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
  • Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
  • For the cauliflower: Heat the oven to 400°F In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
  • Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.
  • For the salad: In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Add a little water to thin it out if you want. Set aside.
  • In a large bowl, toss together the cauliflower, peas, bell pepper and apricots( or golden raisins). Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.

Nutrition Facts : Calories 334.5, Fat 22.9, SaturatedFat 4.2, Sodium 705.7, Carbohydrate 28.4, Fiber 6.8, Sugar 9.8, Protein 10.3

IDEAL CURRIED CAULIFLOWER SALAD



Ideal Curried Cauliflower Salad image

Make and share this Ideal Curried Cauliflower Salad recipe from Food.com.

Provided by Member 610488

Categories     Cauliflower

Time 1h10m

Yield 8 cups

Number Of Ingredients 24

2 cups cashews
1 tablespoon maple syrup, preferably grade B
3/4 teaspoon curry powder
1 pinch salt
1/4 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 tablespoons curry powder
3/4 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 pinch dry mustard
2 tablespoons peeled and julienned fresh ginger
3 heads cauliflower, trimmed and cut into small florets (about 8 cups)
3 tablespoons agave syrup or 3 tablespoons honey
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil
prepared curried cauliflower
1 cup fresh peas or 1 cup frozen peas, thawed
1/2 cup diced red bell pepper
1/4 cup diced dried apricot
1/2 cup curried cashews
1/2 cup fresh cilantro, chopped
3/4 teaspoon salt

Steps:

  • NUTS: Heat the oven to 350 degrees F. Place the cashews on a baking sheet and roast for 5 minutes.
  • While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt.
  • Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
  • Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container. They make great gifts.
  • CAULIFLOWER: Heat the oven to 400 degrees.
  • In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
  • Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.
  • ASSEMBLY: In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form a finishing syrup. Set aside.
  • In a large bowl, toss together the cauliflower, peas, bell pepper and apricot. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed.
  • Cover and refrigerate a couple of hours to give the flavors time to marry before serving.

Nutrition Facts : Calories 440.1, Fat 31.9, SaturatedFat 5.6, Sodium 872.2, Carbohydrate 33.9, Fiber 7.8, Sugar 11.6, Protein 12.3

CURRIED CAULIFLOWER SALAD



Curried Cauliflower Salad image

For this salad the vegetables are first roasted to maximize their flavor, then served with a lemony yogurt dressing. It is relatively fast to make, but you can still make the components a day ahead and store separately. From "Food and Wine" magazine. Sometimes I like to make this with frozen sugar snap peas, which I cut in half, crosswise, then roast without bothering to thaw first.

Provided by threeovens

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/4 lbs cauliflower, cut into 1-inch florets
1 red onion, sliced into thin wedges
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
1/2 lb green beans or 1/2 lb sugar snap pea, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 slices sandwich bread, torn into bite-sized pieces
1 teaspoon curry powder, use a mild one such as Madras
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup fresh cilantro, chopped
1 garlic clove, grated

Steps:

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, toss cauliflower and onion wedges with 2 tablespoons of the olive oil; spread out on a large rimmed baking sheet, season with salt and pepper and place in oven.
  • In the same bowl, toss green beans with remaining olive oil, season with salt and pepper, spread out on a smaller baking sheet and place in the oven; roast vegetables until they are crisp tender and slightly browned, tossing once or twice, about 15 minutes.
  • Return all the vegetables to the mixing bowl and let cool.
  • Meanwhile, heat the vegetable oil in a skillet over medium heat, and toast the bread until golden and crisp, about 5 minutes; remove to a plate, season with salt, and let cool.
  • Toast the curry powder in the skillet until fragrant, about 2 minutes; scrape out of the skillet and onto the vegetables, toss, season with salt and pepper to taste.
  • To prepare the dressing: Combine yogurt, lemon juice, cilantro, and garlic; season with salt and pepper.
  • Sprinkle croutons over vegetables and serve with the dressing.

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