Colorful Cauliflower Salad

Colorful Cauliflower Salad

Serves 6

This salad can be made in advance to save time and it is great for parties and potlucks. The curry powder in the salad dressing adds so much flavor and color to the dish.

Ingredients
1 head of cauliflower (about 1 ½ pounds)
1 red bell pepper, finely diced
1 red onion, thinly sliced into half moons
½ cup dried currants
1 cup roughly chopped parsley, divided
½ cup sliced almonds

For the dressing
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon curry powder
1 teaspoon kosher salt
1 teaspoon honey or maple syrup

Directions

Preheat your broiler to High. Brush a rimmed baking sheet with oil.

Separate the cauliflower from the leaves and the main stem and cut into large florets. Thinly slice each floret on a mandolin (or by hand) and spread onto a single layer onto the prepared baking sheet. Broil the cauliflower until it’s tender but still crunchy and lightly browned on the edges, 4 to 6 minutes. Remove from the oven and let cool for 5 minutes before transferring to a large salad bowl. Add red pepper, onion, currants and ⅔ cup parsley.

Toast almonds in a dry skillet over medium heat until golden brown, about 3 minutes. Set aside.

In a small jar, combine oil, vinegar, curry powder, salt and honey (or maple syrup). Shake to emulsify and taste for seasoning and add more salt if needed.

Toss the cauliflower mixture with the dressing and let it sit for 10-15 minutes so it can absorb the flavors. Right before serving, mix in the remaining ⅓ cup parsley and sprinkle with toasted almonds.