Curry Cauliflower Salad

Curry Cauliflower Salad

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 cauliflower in any number of salads as well.

I picked up a huge cauliflower from a local produce market. I was having friends over and wanted to use it in some sort of recipe. The high heat made me think of making a salad.

Here is the recipe I made with a head of cauliflower.

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.