Curried Cauliflower & Silverbeet Salad

Curried Cauliflower & Silverbeet Salad

This recipe is your perfect ‘pot luck’ or BBQ addition. Don’t be fooled by the word ‘salad’. This is a main meal in itself!

Time: 40 minutes

Quantity: Serves 3

Ingredients:

• 1 Large Cauliflower, chopped into florets

• 2 tsp of Cumin seeds

• 1 Silverbeet bunch, shredded horizontally (including stalk)

• 1 can chickpeas, drained

• 2 Tbsp of olive oil (or cooking oil of your choice)  

  Dressing:

• 1 can coconut milk (300ml)

• 1 cup raw cashew nuts

• 1 heaped tsp Curry powder

• 1 heaped Tbsp Mustard (wholegrain or Dijon)

• 2 tsp Apple cider vinegar 

• Salt & pepper to taste

Sprinkle for Serving:

•    1Tbsp of white & black sesame seeds

• Handful of chopped cashews

• 1 Tbsp dried coconut flakes  

• Handful of fresh Coriander

  Method: 

  1.     Place Cauliflower florets on a baking tray lined with baking paper, season and drizzle with olive oil and cumin seeds. Roast at 200c for approx. 20mins- the cauliflower should be slightly charred, but still a little firm.

  2.     Add all the dressing ingredients together in a blender and blend until smooth, dressing like consistency. Add water if required.

  3.     Heat a frying pan on high heat and toast your cashew nuts, sesame seeds and dried coconut for 5mins, stirring regularly until golden brown & crunchy.

  4.     Combine roasted cauliflower, drained chickpeas, shredded silverbeet and dressing in your serving bowl, mix well together. To serve, sprinkle toasted seed & nut mix on top with a handful of coriander leaves.

  5.    Make sure to only apply dressing 5minutes before eating, otherwise the salad gets soggy in texture & discoloured.