Curried Cauliflower Salad

This vibrant salad is made with cauliflower, grated carrot, chickpeas, green peas, dried currants, and cilantro tossed in a a warm curried apple cider vinaigrette.

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Course: dinner, lunch, Salad, Side Dish

Cuisine: dairy free, gluten free, Indian, plant based, vegan, vegetarian

Keyword: big salad, cauliflower, Dr Stephanies Kitchen

Prep Time: 20

Total Time: 20

Servings:

Calories: 290kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 large mixing bowl
1 mason jar

Ingredients

For the Salad

1 medium cauliflower; cut into small florets
1 large carrot; grated
1 cup frozen green peas; thawed
1/4 cup scallions (about 3); white and green parts; diced
1 can chickpeas (540mL); drained and rinsed
1/4 cup dried currants
1/4 cup cilantro; roughly chopped

For the Dressing

1/4 cup olive oil
3 tbsp apple cider vinegar
2 tsp Dijon mustard sub mayonnaise
1/4 tsp sea salt
1/4 tsp black pepper
1 clove garlic; minced

Instructions

To make the salad, add all the salad ingredients (cauliflower to cilantro) to a large salad bowl.
To make the dressing, add all the salad dressing ingredients to a mason jar. Secure with a lid and shake to combine.
Pour the dressing over the salad and mix until dressing evenly covers the salad.

Nutrition