ROASTED
CURRIED CAULIFLOWER SALAD WITH ORANGE AND TARRAGON
By CHEF DAN:
Serves
4
INGREDIENTS:
1
head cauliflower, cut into 1-inch florets
2
shallots, thinly sliced
1-1/2-teaspoon
EACH curry powder, garam masala, and Tamdoori masala
5
tablespoon olive oil
Sea
salt and Seasoned Pepper Medley to taste
2
navel oranges
1
tablespoon rice vinegar
2
teaspoons EACH Dijon mustard, and lemon pepper
3
tablespoons fresh tarragon, coarsely chopped
1/4-cup
slivered almonds
1/4-craisins
5
ounces baby arugula
DIRECTIONS:
(PREHEAT THE OVEN TO 450 F)
1.
In a bowl toss cauliflower and nest 4
ingredients:
2.
Add
2 tablespoons of the olive oil and season with S. &.P. to taste.
3.
Toss
again.
4.
Place
on prepared baking sheet and roast for abbot 20-25 minutes.
5.
Meanwhile
slice the ends off the oranges so they lay flat on the cutting board.
6.
Cut
the segments from the membranes, letting them fall into the bowl.
7.
In
another bowl whisk the vinegar, mustard and lemon pepper with 3 tablespoon
olive oil.
8.
Whisk
in 3 tablespoons orange juice, and season with salt and pepper.
9.
Add
the cauliflower, almonds, and craisins to the orange segments.
10.
Toss
with enough vinaigrette to coat.
11.
Transfer
to serving platter; toss the arugula with just enough vinaigrette to coat
lightly.
12.
Top
the cauliflower mixture with arugula.
13.
Drizzle
with reaming vinaigrette, and serve.
ENJOY
DAN:
PLANT SEEDS & SING SONGS:
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