Curried Cauliflower Salad with Yogurt

Curried Cauliflower Salad with Yogurt

Composed salads are more thoughtful than fussy; this one couldn't be easier to assemble. They're also more about what's left out (no ubiquitous cherry tomatoes or carrots) than what's included. Every ingredient here fits the Indian-inspired theme.

Serves 6 (serving size: about 3/4 cup)


1/4 cup olive oil, divided
1/2 teaspoon kosher salt, divided
1 head cauliflower, cut into florets (about 6 cups)
1 teaspoon Madras curry powder
2 teaspoons unseasoned rice vinegar
1 cup plain low-fat yogurt (not Greek-style)
1/4 cup unsalted pistachios, coarsely chopped
1/4 cup golden raisins
1/4 cup loosely packed cilantro leaves


1. Preheat oven to 425°F.

2. Combine 2 tablespoons oil, 1/4 teaspoon salt, and cauliflower in a large bowl; toss to coat. Spread cauliflower mixture in a single layer on a rimmed baking sheet. Bake at 425°F for 30 minutes or until browned and tender, stirring occasionally.

3. Heat remaining 2 tablespoons oil in a skillet over medium. Add curry powder; cook 1 minute, stirring frequently. Remove pan from heat; let stand 10 minutes. Stir in vinegar.

4. Spoon about 3 tablespoons yogurt onto each of 6 small plates; spread into an even layer with the back of a spoon. Top yogurt evenly with cauliflower; sprinkle with pistachios, raisins, and cilantro. Drizzle curry mixture evenly over salads; sprinkle with remaining 1/4 teaspoon salt.

Nutritional Information

Calories 181
Fat 12.3 g
Satfat 2.1 g
Monofat 8 g
Polyfat 1.7 g
Protein 6 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 2 mg
Iron 1 mg
Sodium 222 mg
Calcium 109 mg
Sugars 9 g
Est. Added Sugars 0 g

Cooking Light
May 2017