Ingredients
- 3 to 3 1/2 pounds cauliflower (1 extra-large head)
- 1 orange (for juice and zest)
- 1 1/2 tablespoon curry powder (more or less, to taste)
- 1 cup garbanzo beans (cooked)
- 1/2 cup dried apricots (cut into 1/4 inch wide slivers)
- 1 cup celery leaves
- 1 cup flat leaf parsley (leaves)
- 1/2 cup mint leaves
- 1 shallot, minced
- 1/16 teaspoon red pepper flakes (to taste)
How to Make
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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.
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Step 2: Bake for 20-30 minutes until the edges brown and crisp. Remove from heat and set aside.
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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.
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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.
We hope you enjoy this recipe!
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