Spring Curried Cauliflower Salad (V, GF)

I suppose it’s a matter of habit (my mum used to add yellow curry powder to her cauliflower cheese) but in my mind, there’s something very comforting about the association of sulfur-y cauliflower and fragrant curry powder.

Which might explain why that’s one of the spices I reaches for the most to spice up a dish of the ol’ brassica, and this week was no exception.

Spring curried cauliflower salad recipe || Cake + Whisky

There’s been a teeny-tiny bit of Spring in the air in London this week (please tell me it’s not just wishful thinking?!), so instead of this warming old favourite of mine, I went for a fresher take on the curried cauliflower salad.

Spring curried cauliflower salad recipe || Cake + Whisky

The result was this super easy, versatile curried cauliflower salad. Packed full of healthy ingredients, it makes for a wonderful lunch by itself, but also works wonders served as part of a buffet or as a side to any roast meat.

Spring curried cauliflower salad recipe || Cake + WhiskySpring curried cauliflower salad recipe || Cake + Whisky

All the more reasons for it to become a sunny-weather staple in my kitchen. All that’s left to do is wait not so patiently for Spring to come…

Spring curried cauliflower salad recipe || Cake + Whisky

Spring Curried Cauliflower Salad (Serves 1 – V, GF)
Ingredients:
  • 1 small head of cauliflower, washed and cut into florets
  • a big handful watercress salad
  • 10 cherry tomatoes
  • 1 tbsp mayonnaise (use vegan alternative if you prefer)
  • 1 tsp curry powder
  • 1/2 tsp chilli flakes
  • 1 tsp chopped chives
  • 1/2 tbsp olive oil
  • salt, pepper
Method:

1. Pre-heat the oven to 180°C (gas mark 6).

2. Steam the cauliflower for about 10 min or until it’s slightly tender but still on the crunchy side.

3. Place the cauliflower and cherry tomatoes in a bowl. Pour the olive oil on top, season generously with salt and pepper and mix. Transfer to an oven-prooved dish and roast for 20 minutes. The cauliflower should get golden but not burn.

4. In a small bowl, mix together the mayonnaise, curry powder, chilli flakes and a small pinch of salt.

5. Arrange the watercress, roasted cauliflower and tomatoes on a plate. Drizzle with the curry mayo, sprinkle with chopped chives and serve immediately.

N.B. Dry-roast some nuts (walnuts, cashews and sunflower seeds work quite well) in a pan and sprinkle on top right before serving for an even yummier salad! You can also substitute the chives for chopped coriander leaves.

Want more simple & healthy recipes ? Lettuce know!