Monday, January 4, 2016

Curried Cauliflower Salad (Aloo Gobhi style)

This salad is a twist on one of my favorite Indian dishes: Aloo Gobhi. The blend of flavors and textures is just so good. I had some leftover roasted potatoes from breakfast and thought that this would be a creative and delicious way to "repurpose" them! :-)


1 head cauliflower, rinsed
1 cup roasted russet potatoes
1/2 cup frozen peas, thawed
1/4 cup cilantro, rinsed well and chopped
2 Tb. red onion, minced
1 serrano pepper, deseeded and minced

2 Tb. mango juice (nectar)
2 Tb. olive oil
1 Tb. apple cider vinegar
1 Tb. curry powder
1 tsp. salt
1 tsp. sugar or other sweetener


Preheat oven to 400 degrees F. After rinsing cauliflower, cut the head into bite size florets. On a cookie sheet, toss florets with olive oil and season to taste with salt and pepper. Roast for 15-20 minutes at 400 until cauliflower is somewhat browned and wilted. Remove from oven and set aside.

In a small bowl, whisk together dressing ingredients. Toss in chopped cilantro and whisk.

In a medium serving bowl, mix together roasted cauliflower,  roasted potatoes, peas, red onion, and serrano pepper. Drizzle dressing over the vegetables and stir to combine. Check seasonings and adjust to taste.

Servings: 2 - 4 (Although if you are like me, I'd eat the whole bowl!)

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