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Servings:

Cauliflower Salad “Madras”

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

Total Time

12hr 30min

4.7

3 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

1 head

Cauliflower

•

1/3 cup

Rice Vinegar

•

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

Kosher Salt

•

to taste

Cayenne Pepper

•

1 cup

Heavy Cream

•

1 tsp

Curry Powder

•

1 tsp

Garam Masala

•

as needed

Kosher Salt

•

1 tsp

Ground Turmeric

•

Fresh Basil Leaves

•

Jalapeño Peppers , finely sliced

Cooking Instructions

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

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

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) .

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

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.

Place the cauliflower onto a serving dish.

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

Serve and enjoy!

Nutrition Per Serving

CALORIES

1187

FAT

116.0 g

PROTEIN

9.6 g

CARBS

37.5 g