Curried Cauliflower Salad
This is more than your average salad.
Photography by Sarah Ann Ward
- 4Servings
Ingredients
- 2 1/2 lbs. cauliflower florets
- 6 tbsp. olive oil
- 1 tbsp. plus 1 1/2 tsp. red wine vinegar
- 1 tbsp. finely chopped shallots
- 1 tbsp. curry powder
- 2 cups arugula
- 1 cup cooked quinoa
- 3 tbsp. raisins
- 1/4 cup fresh mint, torn
Preparation
On baking sheet, toss cauliflower with 3 tbsp. oil; season. Roast at 450° until browned, 15 minutes. In bowl, whisk remaining oil with vinegar, shallots and curry; season. Toss with remaining ingredients; season.
