Curried cauliflower salad

Blanching the cauliflower slightly lessens its strong flavour, and the florets remain quite crisp. However, if you want a very crunchy salad, use the cauliflower raw.
This is a versatile salad which can be served with any cold meal, or as part of a buffet. It would make a tasty part of an hors d'oeuvre selection, or it could be served on its own as a starter.


serves 4
1 medium cauliflower, broken into bite-sized florets
2 medium dessert apples
2 medium carrots, coarsely grated
75 g (3 oz) sultanas


1 tablespoon vegetable oil
10 spring onions, trimmed and finely chopped
2 teaspoons hot curry powder
6 tablespoons mayonnaise
1 tablespoon lemon juice
salt and freshly ground black pepper


1. To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 - 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper.

2. Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl.

3. Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas,
then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly.

4. Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.

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