Cauliflower Salad “Madras”

18 INGREDIENTS • 8 STEPS • 12HRS 30MINS

Cauliflower Salad “Madras”

Recipe

4.7

3 ratings

This delicious homemade curry sauce pairs perfectly with a salad that works as both an appetizer and main dish.

Cauliflower Salad “Madras”

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

This delicious homemade curry sauce pairs perfectly with a salad that works as both an appetizer and main dish.

12HRS 30MINS

Total Time

$3.91

Cost Per Serving

Ingredients

Servings

2

us / metric

1 head

1/3 cup

2/3 cup

Vegetable Oil

2 Tbsp

Cucumbers, diced

2 Tbsp

Tomatoes, diced, deseeded

1/2

White Onion, diced

3 stalks

Scallions, sliced

as needed

Garlic Paste

1 tsp

Fresh Cilantro, chopped

to taste

to taste

Cayenne Pepper

1 cup

Heavy Cream

1 tsp

1 tsp

as needed

1 tsp

Ground Turmeric

12

Fresh Basil Leaves

2

Jalapeño Peppers, finely sliced

Nutrition Per Serving

VIEW ALL

Calories

1187

Fat

116.0 g

Protein

9.6 g

Carbs

37.5 g

Cauliflower Salad “Madras”

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Cook, shock and drain Cauliflower (1 head) in lightly salted water until it is cooked through but still holds it shape.

step 1 Cook, shock and drain Cauliflower (1 head) in lightly salted water until it is cooked through but still holds it shape.

step 2

Rest the cauliflower on absorbent paper until dry, about 15 minutes.

step 2 Rest the cauliflower on absorbent paper until dry, about 15 minutes.

step 3

For the vinaigrette, mix Rice Vinegar (1/3 cup), Vegetable Oil (2/3 cup), Cucumbers (2 Tbsp), Tomatoes (2 Tbsp), White Onion (1/2), Scallions (3 stalks), Garlic Paste (as needed), Fresh Cilantro (1 tsp), Kosher Salt (to taste) and Cayenne Pepper (to taste).

step 3 For the vinaigrette, mix Rice Vinegar (1/3 cup), Vegetable Oil (2/3 cup), Cucumbers (2 Tbsp), Tomatoes (2 Tbsp), White Onion (1/2), Scallions (3 stalks), Garlic Paste (as needed), Fresh Cilantro (1 tsp), Kosher Salt (to taste) and Cayenne Pepper (to taste).

step 4

Divide the cauliflower into rosettes and add to the vinaigrette. Marinade overnight.

step 4 Divide the cauliflower into rosettes and add to the vinaigrette. Marinade overnight.

step 5

For the curry sauce, blend together Heavy Cream (1 cup), Curry Powder (1 tsp), Garam Masala (1 tsp), Kosher Salt (as needed) and Ground Turmeric (1 tsp). Whisk until slightly thickened.

step 5 For the curry sauce, blend together Heavy Cream (1 cup), Curry Powder (1 tsp), Garam Masala (1 tsp), Kosher Salt (as needed) and Ground Turmeric (1 tsp). Whisk until slightly thickened.

step 6

Place the cauliflower onto a serving dish.

step 6 Place the cauliflower onto a serving dish.

step 7

Sprinkle with Fresh Basil Leaves (12) and Jalapeño Peppers (2). Put the curry sauce in dollops over the dish.

step 7 Sprinkle with Fresh Basil Leaves (12) and Jalapeño Peppers (2). Put the curry sauce in dollops over the dish.

step 8

Serve and enjoy!

step 8 Serve and enjoy!

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