A delicious Curried Cauliflower Salad – super simple and tasty.
Our good friend Kobi Ruzicka came up with this a few years back. We didn’t put it on the menu for a while and then a few months ago, we found his notes and, well, it was a bit like discovering your favourite toy that you thought you’d lost.
This salad is so delicious. A perfect way to use this season trendy veg: The humble cauliflower.
Use whatever grain you like – at the café, we use boiled whole rye grain (we sell this in the café shop, so pop by). In the picture here, I used pearl barley. Cooked spelt works well, too.
Cooking grain for use in salad:
Rye grain need to be soaked overnight before use – then they take 20 minutes to cook al dente. If not pre-soaked, double cooking time. Pearl Barley takes about 35 minutes.
Recipe: Curried Cauliflower Salad
Recipe Type: Salad
Author: Bronte Aurell
100-150g grain (rye grain, pearl barley), cooked and cooled – see notes.
1 medium head of cauliflower
1 tsp mild curry powder
Glug of olive oil, salt, pepper
1 bunch spring onion
½ bunch flat leaf parsley (12-13g) roughly chopped
75g feta cheese
A good handful of raisins
Additional season may be required: salt, pepper, vinegar, olive oil
Wash and cut the cauliflower into bite size florets, toss with olive oil, salt, pepper and curry powder. Place on a baking tray and cook at 160C for about 10 minutes – the cauliflower should be more on the raw side than soft.
Pick, wash and chop the parsley, place in a bowl.
Remove the outer layer from the spring onions, rinse if needed, and finely slice these at a large angle. Add to bowl with parsley.
With your fingers, lightly crumble the feta into the same bowl and aside.
When cauliflower is cooked, remove from oven and allow to cool slightly. Add to bowl along with remaining ingredients. Stir, check seasoning and serve immediately.