Curried Cauliflower Salad with Currants and Pine Nuts

Curried Cauliflower with Currants and Pine Nuts

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

Curried Cauliflower Salad

  • Quick Glance
  • 15 M
  • 15 M
  • Serves 6 to 8
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  • 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


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

Recipe Testers Reviews

Looking for something interesting to do with cauliflower? Here’s an exciting option. This takes humdrum cauliflower and makes it something special — really dresses it up and pulls it into a starring role far removed from its usual wallflower status. One diner happily went back not just for seconds, but also for thirds! The pine nuts are rich and well-utilized. It was a great idea to also have the sunflower seeds in this recipe, so as to most effectively use the pine nuts, which are both high-calorie and especially high-priced right now; the crunch and protein of the sunflower seeds effectively extended reach of the pine nuts. I was surprised that the sunflower seeds were raw and not roasted, but when I tasted the salad, this was fine. Could this be made without the pine nuts? Absolutely, yes, but they are a major contributor to this recipe’s transcendent appeal. The idea of currants was also savvy, again, adding upscale appeal, and a sophisticated mouthfeel to this salad. If you had raisins on hand, another option could be to simply cut them in halves or thirds. Golden raisins might also look pretty in this salad.


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