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A curried cauliflower salad recipe for something a little fancy.
30 June 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
50 g capers
½ shaved raw cauliflower
½ shaved red onion
½ bunch torn mint leaves
¼ bunch chopped parsley
1 bunch watercress
Cracked black pepper
1 ½ cauliflowers
1 tablespoon curry powder
1 teaspoon turmeric
5 curry leaves
200 g golden raisins
Earl grey tea steeped in boiling water for 4 minutes
2 shallots (finely diced)
200 ml apple juice
200 ml grapeseed oil
Organic natural yoghurt (Barambah or Shulz)
Ras el hanout spice mix
Cut cauliflower into evenly sized pieces, roughly 3-4 cm.
Season with spices, oil and crushed curry leaves.
Place onto tray in the oven and roast until the cauliflower is very dark in colour and very crispy around the edges.
Allow to cool before mixing.
For the tea-soaked raisins
Strain the steeped tea and pour over the raisins and allow to soak for as long as possible. Preferably this should be done the night before, but a 10 minute soak will do.
For the curry vinaigrette
Sauté shallots and curry powder in a small amount of oil.
Reduce apple juice by half.
Add apple juice to the sautéed shallots and pass through a fine chinois (a conical mesh sieve).
Adjust with lime juice, salt, sugar and vinegar.
For the spiced labne
Hang the yoghurt overnight to remove the whey.
Whisk in the ingredients and season the taste.
Putting it all together
Place all ingredients in a large bowl, season with salt and pepper and dress with the curry vinaigrette.
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