Tuesday, January 12, 2016
Curried Cauliflower and Kale Salad
Winter is notorious for packing on the pounds. Is it just me who feels like eating pasta makes one warm? Either way, this winter I have been trying to make a conscious effort to eat more salads to counteract the pasta that has been keeping me warm and this salad and different versions of it has been my go to. The cauliflower gives the salad bulk so it is super filling and the sweet golden raisins are the perfect compliment to the curry flavor. Toasted almonds (and I put loads in) are essential in most of my salads because to me the taste of deeply toasted almonds is unparalleled but any nut will do and I used kale because I found some magnificent kale but baby spinach or even Romaine lettuce will do. Enjoy!
For the Salad:
8 cups shredded Kale (or baby spinach or lettuce)
1/4 cup toasted almonds
1/4 cup golden raisins
3 shallots, sliced
For the cauliflower:
1 large Cauliflower broken into florets or 800 grams frozen cauliflower, defrosted
2 Tablespoons oil
1 tsp cumin
1 tsp granulated garlic powder
1 Tbl curry powder
1/2 tsp turmeric
salt and pepper to taste
Preheat your oven to 375. Place the cauliflower on a tray lined with parchment paper and toss with the oil and spices. Roast for 30-35 minutes until the cauliflower is tender and a little browned around the edges.
For the dressing:
Juice of one lemon
3 Tablespoons canola or light olive oil
3 Tbl Agave nectar or Maple Syrup
salt and pepper
To assemble: Place the kale, cauliflower, almonds, shallots and raisins in a large bowl. Dress with the dressing, toss and serve.