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SideChef
Recipes
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.
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This delicious homemade curry sauce pairs perfectly with a salad that works as both an appetizer and main dish.
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

12HRS 30MINS

Total Time

$3.91

Cost Per Serving

Ingredients

Servings
2
us / metric
Vegetable Oil
2/3 cup
Vegetable Oil
Cucumber
2 Tbsp
Cucumbers, diced
Tomato
2 Tbsp
Tomatoes, diced, deseeded
White Onion
1/2
Scallion
3 stalks
Scallions, sliced
Garlic Paste
1/2 tsp
Garlic Paste
Fresh Cilantro
1 tsp
Kosher Salt
to taste
Cayenne Pepper
to taste
Cayenne Pepper
Heavy Cream
1 cup
Heavy Cream
Jalapeño Pepper
2
Jalapeño Peppers, finely sliced

Nutrition Per Serving

VIEW ALL
Calories
1187
Fat
116.0 g
Protein
9.6 g
Carbs
37.5 g
Love This Recipe?
Add to plan
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Cauliflower Salad “Madras”
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Cooking Instructions

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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 (1/2 tsp), 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 (1/2 tsp), 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 (1/2 tsp) 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 (1/2 tsp) 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!

Tags

Appetizers
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Indian
Salad
Vegetables
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