Warm Curried Cauliflower Salad
Recipe: #17518
February 22, 2015
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Fruit, Orange, Vegetables, Cauliflower, Fall/Autumn, Oven Roast, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"Serve this flavorful salad warm or room temperature. The measurements are personal preference - you can adjust the amounts of the seasonings to your liking."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (492.5 g)
- Calories 181.5
- Total Fat - 1.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 137.6 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 11 g
- Sugars - 21.9 g
- Protein - 9.1 g
- Calcium - 157.5 mg
- Iron - 4.2 mg
- Vitamin C - 221.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven for 400′ F. Using a mandoline slicer, shave the cauliflower into large pieces. Place on a baking sheet and coat with olive oil, curry powder, juice of half an orange, and orange zest.
Step 2
Bake for 20-30 minutes until the edges brown and crisp. Remove from heat and set aside.
Step 3
Separate the celery, parsley and mint leaves from their stems and place in a large bowl. Add the shallots, apricots, and red pepper flakes. Stir to combine.
Step 4
Mix in warm cauliflower and the garbanzo beans, then dress with additional orange juice, some olive oil, and a bit of salt to taste. Serve warm or at room temperature.
Tips & Variations
No special items needed.
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