March 19, 2015 | Leave a comment
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.
- 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.