Fall Harvest Salad with Curried Cauliflower Recipe
Food Recipes | Fall | Salads
This Fall Harvest Salad with Curried Cauliflower Salad will electrify every part of your palate—tangy, earthy, creamy, spicy, and sweet. It’s your new favorite entrée salad.
PREP TIME
30 mins
COOK TIME
15 mins
SERVINGS
12
Ingredients
Cauliflower Brine
- 2 cups water
- 1 cup white vinegar
- 1/3 cup sugar
- 3 1/2 tsp salt
Cauliflower Pickle
- 3 lb head of cauliflower, broken into florets
- 1 3/4 tsp salt
- 3 bay leaves
- 6 cardamom pods
- 1 1/2 tsp curry powder
- 3/4 tsp turmeric
- 1 Tbsp crushed red pepper
Salad Build
- Kale greens, dressed with Good Seasons Italian Dressing and massaged
- White mushrooms. sliced
- Watermelon radish, sliced
- English cucumber, sliced
- Curried cauliflower florets
- Honey-roasted beets
- Chicken breast
- Garlic-herb goat cheese
- Pepitas
COOKING INSTRUCTIONS:
Fall Harvest Salad with Curried Cauliflower
Cauliflower Brine/Pickle
- In a large bowl, sprinkle 1 3/4 tsp salt over cauliflower florets and allow to sit for 20 minutes. This allows the cauliflower to become more receptive to the pickling solution. Once time elapses, rinse cauliflower under cold water and set aside.
- In a pickling jar, place all dry ingredients then add cauliflower.
- In a small saucepan, combine all brine ingredients and bring to a boil. Remove from heat and allow to cool to room temperature. Once cooled, pour over cauliflower and dry ingredients. This should completely cover cauliflower.
- Stir to blend and store in refrigerator for 4-7 days, allowing cauliflower to completely pickle and take on the flavors.
Salad Build
- Starting with kale, layer all ingredients in salad bowls. Serve.
PAIRINGS:
Fall Harvest Salad with Curried Cauliflower
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