Curry Cauliflower Salad
Curry Cauliflower Salad
I heard there was a cauliflower shortage. A couple of friend’s had commented that they could not find cauliflower, or that it was really expensive. I hate to hear that. Long before cauliflower became trendy, I was a fan. I love it steamed, served with a little butter and salt. Or pan fried and mixed with garlic and a bit of Parmesan cheese. I have enjoyed it in any number of salads. I found some at the local store- and it wasn’t even expensive. Hope that is a sign that the shortage is over and the cauliflower will again be plentiful. It does make me think though, and I will be planting some for my garden this year, just to be safe.
Here is a salad I made with a head of cauliflower last night. I used curry powder- I make my own- but you can use a store bought one. I also added some green onions and peanuts for crunch. It came out quite nice. I have used curry powder in hot cauliflower dishes before, but the salad was a pleasant change of pace.
Curry Cauliflower Salad
1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts
First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. They are fine, even when in the salad for a while, but the peanuts crunchier when first put in.
