Curried cauliflower, grape and lentil salad
Since trying curried cauliflower at Chart House on Quayside, we can't get enough of it.
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
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)
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