Recipe by blucoat
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.
For the cashews
- 2 cups cashews (1/2 pound)
- 1 tablespoon maple syrup, preferably grade B
- 3⁄4 teaspoon curry powder
- 1 pinch salt
For the cauliflower
- 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)
For the salad
- 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)
Directions See How It's Made
- 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.