Cauliflower & Beet Salad in Curry-Mustard Vinaigrette
recipe Image
 
Preparation Time : 45-60 mins

Cooking Time : 11/2hrs - 2hrs

Serves : 5-6
Ingredients:

    330g/11.5oz raw,untrimmed cauliflower
    388g/13.5oz sugar beets, raw untrimmed
    100g/3.5oz white onion thinly sliced
    1 tsp. mustard seeds
    1 tsp. curry powder
    60 ml/4 tbsp olive oil
    1 tbsp/15ml white wine vinegar (check if vegan)
    1/2 tsp. salt
    2 tbsp/10g parsley, roughly chopped

Method:
  1. Boil the beets for 1.5 – 2 hours or until fork tender. Peel and cut into wedges.
  2. Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.
  3. Toast mustard seeds in a skillet for 2 minutes.
  4. In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.
  5. Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.