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
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
