Happy Labor Day everyone!
I decided to use the holiday as an excuse to make my absolute favorite cauliflower salad. This has been my go-to for potlucks all summer, and I'm actually bringing the batch I made today over a friend's house later this afternoon.
I've adapted the recipe from Eating Bird Food who was inspired by a dish she had at Whole Foods. I've never had the original, so I'm not sure how it compares, but I have tweaked her recreation a few times ending on this variation for now.
Regardless, this is one of those forgiving style recipes. Anything goes here. The idea is roasted cauliflower with onion and spices tossed with peas and cilantro. It's simple, tasty and has been a hit every time I've shared it. It's also super light, completely vegetarian, Whole30 approved, and tastes great at room temperature! How can you go wrong?
Ingredients
- 1 large head of cauliflower or 2 small totaling around 1300g of florets
- 1 red onion 115g
- 2 tbsp olive oil
- 1 tsp curry powder
- 1 tsp garam masala
- ½ tsp crushed red pepper
- 3-4 cloves of garlic minced
- ¼ tsp black pepper
- 1 tsp kosher salt
- 1 cup frozen peas 150g
- 1 large handful of fresh cilantro chopped 25g
- 1 inch of ginger root grated 5g
Instructions
Preheat the oven to 400 degrees.
Wash and cut the cauliflower into bite-sized florets. Set aside.
Dice the onion and mix with the olive oil, curry, garam masala, red pepper, garlic and black pepper.
Toss the cauliflower with the onion mixture and spread on a large cookie sheet. Sprinkle with kosher salt. Roast for 30 minutes.
While the cauliflower is roasting, put the frozen peas cilantro and ginger in a bowl large enough to hold the entire recipe so you can toss.
When the cauliflower is done, toss it with the frozen peas, cilantro, and ginger.
Be sure to get all the yummy diced onion off the cookie sheet!
📖 Recipe
Crackling Cauliflower Salad
Ingredients
- 1 large head of cauliflower or 2 small totaling around 1300g of florets
- 1 red onion 115g
- 2 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon crushed red pepper
- 3-4 cloves of garlic minced
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup frozen peas 150g
- 1 large handful of fresh cilantro chopped 25g
- 1 inch of ginger root grated 5g
Instructions
- Preheat the oven to 400 degrees.
- Wash and cut the cauliflower into bite-sized florets. Set aside.1 large head of cauliflower or 2 small
- Dice the onion and mix with the olive oil, curry, garam masala, red pepper, garlic and black pepper.1 red onion, 2 tablespoon olive oil, 1 teaspoon curry powder, 1 teaspoon garam masala, ½ teaspoon crushed red pepper, ¼ teaspoon black pepper, 3-4 cloves of garlic minced
- Toss the cauliflower with the onion mixture and spread on a large cookie sheet. Sprinkle with kosher salt. Roast for 30 minutes.1 teaspoon kosher salt
- While the cauliflower is roasting, put the frozen peas cilantro and ginger in a bowl large enough to hold the entire recipe so you can toss.1 cup frozen peas, 1 large handful of fresh cilantro chopped, 1 inch of ginger root grated
- When the cauliflower is done, toss it with the frozen peas, cilantro, and ginger.
- Be sure to get all the yummy diced onion off the cookie sheet!
Notes
- This is fantastic at room temperature, and it gets better as the flavors sit together. I like to make it the night before and then pull it out a few hours before serving so it has time to get rid of the fridge chill.
- I used ½ the oil the original recipe called for. I don't think it needs it and I'd rather keep calories and fat lower.
- The flavors in this are Indian inspired. The original recipe called for fennel as well but I'm not a big fan, so I skip it.
Cassandra D
Very interesting.
Val Padgett
Forget my last comment, I just realized I left out the peas!
Val padgett
How did you come up with 800 calories for this entire dish? By my calcs, it should be considerably less.
I’m not doubting you, just curious what I’m missing...