A curried cauliflower salad recipe for something a little fancy.

cauliflower-and-chickpea

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Curried cauliflower
  • Tea-soaked raisins
  • Curry vinaigrette
  • Spiced labne
  • What to do

  • For the curried cauliflower

  • 1. Cut cauliflower into evenly sized pieces, roughly 3-4 cm.

  • 2. Season with spices, oil and crushed curry leaves.

  • 3. Place onto tray in the oven and roast until the cauliflower is very dark in colour and very crispy around the edges.

  • 4. Allow to cool before mixing.

  • For the tea-soaked raisins

  • 1. 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

  • 1. Sauté shallots and curry powder in a small amount of oil.

  • 2. Reduce apple juice by half.

  • 3. Add apple juice to the sautéed shallots and pass through a fine chinois (a conical mesh sieve).

  • 4. Adjust with lime juice, salt, sugar and vinegar.

  • For the spiced labne

  • 1. Hang the yoghurt overnight to remove the whey.

  • 2. Whisk in the ingredients and season the taste.

  • Putting it all together

  • 1. Place all ingredients in a large bowl, season with salt and pepper and dress with the curry vinaigrette.

  • Sample Nick’s delicious fare at Arbory Bar & Eatery.

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