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Recipe

Curried Cauliflower Salad

Yield: 3/4 cup dressing

Servings: 6 to 8

Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to present the salad on a platter. For dinner parties, I serve it on individual plates as a starter or an entrée. A few different components go into the salad, but each can be prepared one to two days ahead. You can season the cauliflower, roast the squash, cook the lentils, and mix the dressing in advance. Then simply compose the salad when you’re ready to serve it.

Ingredients

For the dressing

  • 1/4 cup fresh lemon juice
  • 1/4 cup honey
  • 1/4 cup extra-virgin olive oil

For the salad

  • 10 Tbs. extra-virgin olive oil
  • 2 Tbs. curry powder, such as Madras
  • 2 packed Tbs. dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 1 large head cauliflower (about 3 lb.), broken into florets
  • 1 large spaghetti squash (about 4 lb.), cut in half lengthwise and seeded
  • 1 cup small-dice yellow onions
  • 1/2 cup small-dice carrots
  • 1/2 cup small-dice celery
  • 2 cups lentils, preferably French green or beluga (about 12 oz.)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 quart vegetable stock or water
  • 1/2 cup toasted pine nuts
  • 1/2 cup raisins
  • 2 Tbs. thinly sliced fresh mint leaves, plus more whole leaves for garnish
  • 1-1/4 cups plain Greek yogurt (about 10 oz.)
  • 1/2 cup pomegranate seeds (from about 1/2 large pomegranate)
  • 2 Tbs. pomegranate molasses

Preparation

Make the dressing

  • In a small bowl, whisk the lemon juice, honey, and olive oil. Refrigerate in a covered bottle or container that can be easily shaken before using.

Make the salad

  • In a large bowl, whisk 6 Tbs. of the olive oil with the curry powder, sugar, 2 tsp. salt, and 1 tsp. pepper. Put the cauliflower into the bowl, and toss to coat evenly. Cover and refrigerate overnight.
  • Position a rack in the center of the oven, and heat the oven to 350°F. Drizzle the cut side of each squash half with 1 Tbs. oil, and season each with 1 tsp. salt and 1/2 tsp. pepper. Put the squash cut side down on a large rimmed baking sheet. Transfer to the oven, and bake until tender when pierced with the tip of a knife, about 60 minutes. Remove from the oven, and set aside until cool enough to handle. Scrape the stringy flesh of the squash out of the skins into a large bowl. Cover and refrigerate until ready to use.
  • In a medium saucepan over medium heat, heat the remaining 2 Tbs. oil until shimmering. Add the onions, carrots, and celery, and cook, stirring occasionally, until soft, about 4 minutes. Stir in the lentils. Add the thyme, bay leaf, and stock. Stir to combine, and bring to a boil over medium-high heat. Reduce the heat, and simmer until the lentils are just cooked through but not mushy, about 27 minutes. Drain if necessary, and discard the bay leaf and thyme. Season to taste with salt and pepper. Set aside, or store covered in the refrigerator until ready to use.
  • Spread the cauliflower in an even layer on a large rimmed baking sheet. Roast at 350°F until tender, about 25 minutes. Heat the broiler on low. Broil the cauliflower until lightly brown, 2 to 3 minutes. Season to taste with salt and pepper. Set aside.
  • To serve, gently toss the pine nuts, raisins, and mint with the squash, and season to taste with salt and pepper. Arrange a bed of the squash on a platter or individual plates; place a ring of lentils around the squash. Dollop the yogurt in the center of the squash, and put the cauliflower on top of the yogurt. Sprinkle with the pomegranate seeds, and dress with 6 Tbs. of dressing and a drizzle of pomegranate molasses. Garnish with the mint leaves, and serve, passing the remaining dressing.

Reviews

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Reviews

  • MWyman | 10/09/2018

    We thought this was just delicious. I appreciated being able to make all the components the night before for quick assembly at the time of serving. This made a great first course, the next day a main course, and another day a salad to take to work. I would skip the sugar on the cauliflower. Cooking times on cauliflower and spaghetti squash were too long for my taste - I pulled them out at about half the recommended times, and did not broil the cauliflower. I also skipped the pomegranate molasses. There already seemed to be plenty going on in this salad, and we did not miss it. Flavors were great together.

  • User avater
    ErikaABowman | 10/06/2018

    I think so yummy and tasty this

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