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Recipe

Roasted Curried Cauliflower Salad with Orange and Tarragon

Scott Phillips

Servings: 4

Peppery greens and a light orange vinaigrette build on the pairing of curry and cauliflower in this main-course salad. Serve with naan, if you like.

Ingredients

  • 1 large head cauliflower, cut into 1-inch florets (about 8 cups)
  • 1 cup thinly sliced shallots (from 2 large)
  • 1-1/2 tsp. curry powder
  • 7 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 large navel oranges
  • 1 Tbs. rice vinegar
  • 2 tsp. Dijon mustard
  • 3 Tbs. coarsely chopped fresh tarragon
  • 1/3 cup roasted tamari almonds, coarsely chopped, or toasted slivered almonds
  • 1/4 cup dried currants
  • 5 oz. (5 cups) mâche or baby arugula

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 260
      Fat (g): 30
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 0
      Sodium (mg): 410
      Carbohydrates (g): 34
      Fiber (g): 8
      Protein (g): 8

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with foil.
  • In a large bowl, toss the cauliflower and shallots with the curry powder. Add 2 Tbs. of the oil, season with 1 tsp. salt and 1/2 tsp. pepper, and toss again. Spread on the baking sheet and roast until the vegetables are tender and browned, 20 to 25 minutes. Let cool.
  • Meanwhile, slice off the ends of the oranges so they rest flat on a cutting board, and then cut off the peel and pith. Working over a large bowl, cut the orange segments free from the membranes, letting them fall into the bowl. Squeeze the juice out of the membranes into a small bowl.
  • In another small bowl, whisk the vinegar and mustard. Slowly whisk in the remaining 5 Tbs. oil. Whisk in 3 Tbs. of the orange juice and the tarragon. Season to taste with salt, pepper, and more orange juice.
  • Add the cauliflower, almonds, and currants to the orange segments and toss with enough vinaigrette to coat well. Transfer to a platter or divide among plates. In the same bowl, toss the mâche with just enough vinaigrette to coat lightly. Top the cauliflower mixture with the mâche, drizzle with the remaining vinaigrette, and serve.

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