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.
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
Est. added sugars 0g
How to Make It
Preheat oven to 425°F.
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.
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.
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.
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