IE 11 is not supported. For an optimal experience visit our site on another browser.

Curry Cauliflower Slaw

Curried cauliflower slaw
Casey Barber
Servings:
4
RATE THIS RECIPE
(31)

Chef notes

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

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

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.