July 29, 2017
Enjoy one of our favorite market salads. The nuttiness of the cauliflower compliments the kale and sweet currants.
makes 4 cups
1 cauliflower head, chopped
3 to 4 tablespoons olive oil
1/2 tablespoon serrano pepper, minced (roughly 1/2 small serrano)
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
1 tablespoon amchur
1/2 tablespoon ginger purée
1 bunch kale, ribboned
3 tablespoons currants
3 tablespoons sesame seeds
1 tablespoon dijon mustard
1 teaspoon lemon juice
3 tablespoons mustard oil
1 teaspoon black mustard seeds
Preheat oven to 300°F.
Separate cauliflower head into florets and cut stems into 1/2-inch pieces. Toss in oil, serrano pepper, salt, turmeric, amchur, and ginger purée. Spread evenly on a sheet pan and bake for 15 to 20 minutes until golden brown in color.
Toss with kale, currants, and sesame seeds. Set aside.
To make dressing, whisk together the dijon mustard and lemon juice. Pour over salad and mix to combine.
Heat the mustard oil and pop the mustard seeds. Pour over the salad. Chill and serve.
Add toasted cashews or pepitas.
Use raisins instead of currants.
Cauliflower greens should not be discarded. Cut the greens and stems to use in the salad.
December 02, 2022