Curry Roasted Cauliflower Salad
A famous recipe off the City Market Hot Bar!
Yields: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
Amount |
Ingredient |
|---|---|
1 tsp |
ground coriander |
1 tsp |
ground cumin |
1 fl oz |
sunflower oil |
2 fl oz |
red wine vinegar |
2 tsp |
curry powder |
2 tsp |
ground paprika |
To taste |
salt |
1 large head |
cauliflower, cut into florets |
6 oz |
onion, large dice |
2 tbsp |
fresh cilantro, chopped |
Instructions
-
Preheat oven to 375°F.
-
Toast coriander and cumin in a bare sauté pan on medium heat until aromatic.
-
In a separate bowl, mix oil, vinegar, coriander, cumin, other spices and salt. Whisk to make vinaigrette.
-
Coat cauliflower and onion with vinaigrette, mix well and place on a sheet tray.
-
Reserve any vinaigrette from bowl to garnish with after the cauliflower is cooked.
-
Roast in oven about 30 minutes, or until fork tender and nicely colored.
-
Garnish with remaining vinaigrette and cilantro
This salad may be served warm or cold.