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Curried Cauliflower Salad with Yogurt

Curried Cauliflower Salad with Yogurt

April 7, 2018
We make easy air fryer recipes that are perfect for breakfast, lunch, dinner and late night snacking. Find your new favorite air fryer recipe here!

This Indian-inspired side is a perfect harmony of nutty, sweet, tangy,
and spicy. Blooming the curry powder before drizzling it on top of
roasted cauliflower deepens its warmth and complex flavor.

Hands-on: 40 min. Total: 50 min.
Composed salads are more thoughtful than fussy; this one couldn’t
be easier to assemble. They’re also more about what’s left out (no
ubiquitous cherry tomatoes or carrots) than what’s included. Every
ingredient here fits the Indian-inspired theme.
¼ cup olive oil, divided

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½ teaspoon kosher salt, divided
1 head cauliflower, cut into florets (about 6 cups)
1 teaspoon Madras curry powder
2 teaspoons unseasoned rice vinegar
1 cup plain low-fat yogurt (not Greek-style)
¼ cup unsalted pistachios, coarsely chopped
¼ cup golden raisins
¼ cup loosely packed fresh cilantro leaves
1. Preheat oven to 425°F.
2. Combine 2 tablespoons oil, ¼ teaspoon salt, and cauliflower in a
large bowl; toss to coat. Spread cauliflower mixture in a single layer
on a rimmed baking sheet. Bake at 425°F for 30 minutes or until
browned and tender, stirring occasionally.
3. Heat remaining 2 tablespoons oil in a skillet over medium. Add
curry powder; cook 1 minute, stirring frequently. Remove pan from
heat; let stand 10 minutes. Stir in vinegar.
4. Spoon about 3 tablespoons yogurt onto each of 6 small plates;
spread into an even layer with the back of a spoon. Top yogurt evenly
with cauliflower; sprinkle with pistachios, raisins, and cilantro. Drizzle
curry mixture evenly over salads; sprinkle with remaining ¼ teaspoon
salt. Serves 6 (serving size: about ¾ cup)
CALORIES 181; FAT 12.3g (sat 2.1g, mono 8g, poly 1.7g); PROTEIN 6g; CARB 15g; FIBER
3g; SUGARS 9g (est. added sugars 0g); CHOL 2mg; IRON 1mg; SODIUM 222mg; CALC
109mg

 

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