Curried cauliflower, grape and lentil salad

Since trying curried cauliflower at Chart House on Quayside, we can’t get enough of it.

INGREDIENTS

Cauliflower

1 head cauliflower (divided into florets)

1 ½ Tbsp melted coconut oil (or water)

1 ½ Tbsp curry powder (or store-bought)

1/4 tsp sea salt

Green curry tahini dressing

4 ½ Tbsp green curry paste (or store-bought, though fresh is best)

2 Tbsp tahini

2 Tbsp lemon juice

1 Tbsp maple syrup

1 pinch each salt and black pepper

Water to thin

Salad

5-6 cups mixed greens, kale, spinach (or other green of choice)

1 cup cooked green or brown lentils (rinsed and drained)

1 cup red or green grapes (halved)

Fresh coriander (optional)

METHOD

Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.

Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.

Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.

Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.

Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.

Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

Recipe credit: Minimalist Baker

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