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Curry Cauliflower Slaw

SERVINGS
4
RATE THIS RECIPE
(30)
Curried cauliflower slaw
Casey Barber
SERVINGS
4
RATE THIS RECIPE
(30)

Ingredients

Curried cauliflower
  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • Salad
  • 1 Bosc pear, diced
  • 1/2 cup golden raisins
  • 1/4 cup salted sunflower seeds
  • 1 12-ounce bag rainbow slaw
  • Vinaigrette
  • 2 tablespoons apple cider or sherry vinegar
  • 1/2 teaspoon cumin or curry powder
  • 1 teaspoon honey
  • 1/4 cup olive oil or grapeseed oil
  • Chef notes

    Make some curry roasted cauliflower ahead of time and toss it with bagged slaw for a flavorful side or meal. 

    Preparation

    For curried cauliflower:

    Preheat the oven to 425 degrees F. Toss the cauliflower florets with olive oil, curry powder and salt. Roast on a parchment paper-lined baking sheet for 25-30 minutes until charred in spots. (this step can be done ahead of time).

    For salad:

    Whisk vinaigrette ingredients.

    Mix 1 batch curry roasted cauliflower with pear, sunflower seeds, golden raisins, and salted sunflower seeds with rainbow slaw. Toss with vinaigrette.