If there is only one recipe you that bookmark on this blog, it should be this one. It’s a keeper. This is probably the most delicious salad I’ve ever had. Well, actually it’s a tie between this one and M Café’s Kale Salad.
This was the first M Café recipe I found online. I’ve made it a few times now and the only big thing I’ve changed from the actual recipe is the amount of salt I put in it. The first time I made it I followed the recipe exactly and it was way too salty, so much that it was inedible. It doesn’t even need half the amount of salt recipe calls for. I also only make half of the cashews because it’s kind of unnecessary to make 2 cups when the recipe only calls for a 1/2 cup.
The chopping is somewhat laborious but believe me this salad is a labor of love – you will be so happy when you’re eating it that you won’t care that it took you almost 2 hours to prepare.
M Cafe’s Curried Cauliflower Salad
For the cashews:
- 1 cup roasted, unsalted cashews
- 1/2 tablespoon maple syrup, preferably grade B
- scant 1/2 tsp curry powder
- pinch sea salt
For the curried cauliflower:
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons plus 3/4 teaspoon curry powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Pinch dry mustard
- 2 tablespoons (1/2 ounce) peeled and minced fresh ginger
- 2.5 – 3 heads cauliflower, trimmed and cut into small florets (about 8 cups)
For the Salad
- 3 tablespoons raw honey or agave
- 1.5 teaspoons fresh lemon juice
- 1.5 teaspoons extra-virgin olive oil
- curried cauliflower
- 1 cup fresh or previously frozen peas
- 1/2 cup diced red bell pepper
- 1/2 cup diced dried apricot
- 1/2 cup curried cashews
- 1/2 cup (1/4 bunch) roughly chopped fresh cilantro
- 1/4 teaspoon sea salt, or to taste
Heat the oven to 350°F. In a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet. Roast for 8 – 10 minutes until fragrant and golden brown (be careful not to burn!). Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
Increase oven temp to 400°F. In a (very) large bowl or pot, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat.
Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, 20 – 30 minutes, tossing once or twice for even cooking. Remove from heat and cool completely.
For the salad: In a small bowl or measuring cup, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Set aside.
In a large bowl, toss together the cauliflower, peas, bell pepper and apricots. Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.
Disclaimer: this is not my recipe!
I usually pour all of the dressing over the salad. The original recipe calls for less apricots but I really like them in the salad so I add more.
Make this salad ASAP!