CURRIED COUSCOUS SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
- Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
- Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
- Just before serving, add the dressing to the salad and toss well to coat.
CAULIFLOWER SALAD
I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato.
Provided by Debbie Lopez
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h35m
Yield 6
Number Of Ingredients 10
Steps:
- Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
- In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 12.8 g, Cholesterol 103.4 mg, Fat 24.6 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 742.2 mg, Sugar 5.5 g
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
CURRIED CAULIFLOWER
Make and share this Curried Cauliflower recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook cauliflower in boiling salted water until tender-crisp.
- Drain.
- Put cauliflower in an oven-safe casserole dish.
- Combine milk, soup, mayonnaise, cheese and curry powder.
- Pour over cauliflower.
- Combine butter and cracker crumbs.
- Sprinkle over cauliflower.
- Bake at 350 degrees F for 30 minutes.
IDEAL CURRIED CAULIFLOWER SALAD
Make and share this Ideal Curried Cauliflower Salad recipe from Food.com.
Provided by Member 610488
Categories Cauliflower
Time 1h10m
Yield 8 cups
Number Of Ingredients 24
Steps:
- NUTS: Heat the oven to 350 degrees F. Place the cashews on a baking sheet and roast for 5 minutes.
- While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt.
- Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
- Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container. They make great gifts.
- CAULIFLOWER: Heat the oven to 400 degrees.
- In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
- Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.
- ASSEMBLY: In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form a finishing syrup. Set aside.
- In a large bowl, toss together the cauliflower, peas, bell pepper and apricot. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed.
- Cover and refrigerate a couple of hours to give the flavors time to marry before serving.
Nutrition Facts : Calories 440.1, Fat 31.9, SaturatedFat 5.6, Sodium 872.2, Carbohydrate 33.9, Fiber 7.8, Sugar 11.6, Protein 12.3
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