African-Spiced Cauliflower and Carrot Salad

Name: African-Spiced Cauliflower and Carrot Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 serving(s)
Ingredients: 473.18 ml cauliflower, small florets; 118.29 ml carrot, diagonally sliced (1/4-inch); 0.61 ml salt; 1.23 ml ground ginger; 1.23 ml ground cumin; 0.61 ml ground coriander; 0.61 ml ground nutmeg; 0.61 ml crushed red pepper flakes; 78.78 ml low-fat sour cream; 9.85 ml cider vinegar; 2.46 ml honey or 2.46 ml sugar; 29.58 ml sliced green onions

Submitted by Rita1652

"This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes. Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th"

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photo by Rita1652

Ready In:: 13mins
Ingredients:: 12
Serves:: 4

ingredients

473.18 ml cauliflower, small florets
118.29 ml carrot, diagonally sliced (1/4-inch)
0.61 ml salt
1.23 ml ground ginger
1.23 ml ground cumin
0.61 ml ground coriander
0.61 ml ground nutmeg
0.61 ml crushed red pepper flakes
78.78 ml low-fat sour cream
9.85 ml cider vinegar
2.46 ml honey or 2.46 ml sugar
Garnish
29.58 ml sliced green onions

directions

Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
Add vinegar while of the heat.
Combine spice mixture, sour cream, and honey in a bowl; stir well.
Add cauliflower mixture; toss well to coat.
Chill for 1 hour.
Top with green onions just before serving.

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Reviews

Another great recipe I'm making for Christmas dinner! Love the flavor of the red pepper, cumin and then a hint of sweetness from the honey. I doubled everything but the sour cream as I did not want to much sauce on the veggies. I also used baby carrots sliced on the diagonal. I thought with the small cauliflower florets in this recipe needed baby carrots (elements of design) to go along with them. You know how big around some of the long carrots can get! Thanks Rita, love this one!!

Charlotte J
I am not going to rate this because the problem I had was with nutmeg and not the recipe. I just don't like nutmeg that much, the smell can be overpowering (as in this dish).<br/><br/>I ended up giving it to my co-worker that loved it. If I make it again, I think I will ditch the nutmeg.

Monique 2
This was pretty tasty. The green onions are absolutely essential to give the cauliflower and carrots a bit of bite at the end. Next time I may double the spices as I found them a little underwhelming. Overall, a nice, light and refreshing side dish.

ElleFirebrand
What a different take on cauliflower salad! So spicy and yummy! Mmm, I enjoyed every bite of this recipe. All the spices and the honey made for such a yummy marinade, that I just couldnt stop eating this salad. THANKS SO MUCH for sharing this deliciously different recipe here with us, ~Rita~! Made and reviewed for Veggie Swap #19

Lalaloula
Wow, I really loved the creamy spicy dressing on these vegetables! I scraped the bowl clean with a spoon and tried it on its own - perfect. I blanched the veggies together for about 3 minutes and didn't make any changes except I used 2% Greek yogurt for the low-fat sour cream and Splenda for the sugar. I'd make this dressing for pita sandwiches too! It was sooo good!

Kumquat the Cats fr