Cauliflower salad with tons of flavor. It's mayo-less, super light, vegetarian, Whole30 approved, pot-luck perfect and tastes great at room temperature!
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.