Cauliflower & beet salad in curry-mustard vinaigrette
Recipe by MyNutriCounter
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
Prep. Time → 135 min
Cook Time → 120 min
1. 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.
starters, dairy-free, gluten-free, lunch, snack, starter, vegan, vegetarian September 21, 2017 03:58
Author mynutricounter.com/caulifl...
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