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Curried Cauliflower Salad

posted Aug 4, 2014, 5:43 AM by Susan McGowan   [ updated Jun 30, 2015, 7:09 AM by Julia Quam ]
Curried Cauliflower Salad

Vegan, Cholesterol Free, Trans Fat Free, Good Source of Vitamin C

Yield: Approximately 7 servings

Cauliflower and curry pair perfectly in this light salad inspired by Indian cuisine.

1 head cauliflower
2 Tbsp + 2 tsp olive oil
2 Tbsp + 2 tsp  cup curry powder
1/2 tsp salt, kosher
2 tsp cilantro
1/4 tsp black pepper
Juice and zest of 1/2 lemon

1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the oil, and curry powder on a baking sheet; sprinkle with the salt, cilantro, and black pepper and toss again.
3. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl, and toss with lemon juice and zest. Serve warm or chilled.

Nutrition Facts (per serving)
52 calories, 6 g fat, 0.8 g saturated fat, 0 mg cholesterol, 167 mg sodium, 6 g carbohydrates, 3 g fiber, 2 g sugar, 2 g protein, 2% DV of Vitamin A, 77% DV of Vitamin C, 3% DV of Calcium, 7% DV of Iron