Best Curried Cauliflower And Potato Salad Recipes

Curried Cauliflower and Potato Salad image

Provided by Guy Fieri

Yield 4-6 servings

Number Of Ingredients 16

3 cups roasted cauliflower florets
3 cups roasted Red Bliss potatoes
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
3/4 cup diced roasted red bell peppers
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup plain yogurt
1/2 small red onion, julienned
1/2 cup thinly sliced celery
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup finely sliced green onions (white and light green parts), for garnish

Steps:

Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

Curried Cauliflower and Potato Salad with Cilantro Emulsion image

Provided by Richard Blais

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups)
1/4 cup melted ghee
3 tablespoons curry powder
1 tablespoon plus 2 teaspoons salt, plus more to taste
1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered
2 tablespoons white wine vinegar
1 cup fresh or frozen and thawed peas
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint leaves
2 tablespoons fresh minced ginger
2 cloves garlic, minced
1 small white onion, finely diced
Cilantro Emulsion, recipe follows
Freshly ground pepper, to taste
1 egg
1 teaspoon salt, plus more to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 tablespoon fresh minced ginger
1 clove garlic, minced
1/4 teaspoon white pepper
1 cup olive oil

Steps:

Preheat the oven to 450 degrees F.
Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.