Curried Cauliflower Salad with Currants and Pine Nuts

by Linda Long
from Great Chefs Cook Vegan
(Gibbs Smith, 2009)
Serves 6 to 8

This dish for curried cauliflower with currants and pine nuts was created by Cat Cora: “One of my first plant-based recipes was a mushroom pâté, and I loved every bite of it. How wonderful to enjoy pate and still feel healthy. Cooking with plants forces more creativity and resourcefulness with the ingredients on hand.”—Linda Long

convert Ingredients
For the curried dressing
1/4 cup plus 2 tablespoons rice wine vinegar
1 1/2 tablespoons granulated sugar
2 teaspoons Madras curry powder, or garam masala
1/4 teaspoon sea salt
Freshly ground black pepper to taste
1/2 cup olive oil

For the cauliflower
2 pounds cauliflower crowns
2 tablespoons kosher salt
1 cup pine nuts, toasted
1 cup dried currants
1/2 cup raw sunflower seeds
1 small red onion, finely chopped

Garnish
Cilantro leaves

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Method
Make the curried dressing
1. In a large bowl, mix rice wine vinegar and sugar until the sugar is dissolved. Whisk in the curry powder, salt, and pepper. Very slowly, drizzle the olive oil and whisk into the vinegar mixture until incorporated. Taste and add more salt and pepper if desired; set dressing aside.

Prepare the cauliflower
1. Blanch cauliflower in water with salt. Drain and add pine nuts, currants, sunflower seeds, and onion. Pour the dressing over the salad, tossing lightly to mix thoroughly. Chill for 1 to 2 hours before serving.

2. To plate the dish, mound the curried cauliflower salad onto plate in a pyramid shape. Garnish with a few cilantro leaves.

Recipe © 2008 Linda Long. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.