I get caught up making the same old thing. Like salads. I’m never very adventurous with salads. I find one I like and stick to it but recently tasted a delicious cauliflower salad and decided to go home and make one. Why I had never thought of Curried Cauliflower Salad, I don’t know but wow, it is so good!
After a bit of time spent googling (and can’t that take lots of time!) I came up with something I really loved. So did my guests.
Take 1 cup of cashews, 2 spoonfuls of maple syrup, 1 teaspoon of curry powder and a pinch of salt. Mix them up and pop them on a baking paper lined tray (makes washing up so much easier).
Roast in a preheated 180C oven for 15-20 minutes until lovely and golden brown.
Then break up two cauliflowers into flowerettes.
In a large bowl mix together 1/4 cup olive oil, 2 tablespoons curry powder, 1 teaspoon each of salt, ground cumin seeds, ground coriander seeds and dry mustard powder. Add the flowerettes and mix well. Tip onto a baking paper lined oven tray.
And bake at 180C until tender and golden, about 30 minutes. Toss regularly during roasting.
In a small bowl mix together a dressing of 3 tablespoons honey, 1 tablespoon lemon juice and 1/4 cup olive oil. In a large bowl toss together the cauliflower, 1 cup of defrosted frozen peas, 1/2 cup diced capsicum, 1/4 cup diced dried apricot, the roasted cashews and 1/2 cup chopped parsley. Add the dressing and salt to taste. Mix well and refrigerate for a few hours to allow the flavours to develop.