Cauliflower & Beet Salad in Curry-Mustard Vinaigrette

Posted by Nikki N

16/09/2017

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Preparation Time : 45-60 mins

Cooking Time : 11/2hrs - 2hrs

Serves : 5-6

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Cuisine : General»Salad»

Tags : Dairy-free, Gluten-free, Lunch, Snack, Starter, vegan, Vegetarian

Main Ingredient : Vegetables

Recipe Type : Salad

Ingredients :

330g/11.5oz raw,untrimmed cauliflower
388g/13.5oz sugar beets, raw untrimmed
100g/3.5oz white onion thinly sliced
1 tsp. mustard seeds
1 tsp. curry powder
60 ml/4 tbsp olive oil
1 tbsp/15ml white wine vinegar (check if vegan)
1/2 tsp. salt
2 tbsp/10g parsley, roughly chopped

Method :

Boil the beets for 1.5 – 2 hours or until fork tender. Peel and cut into wedges.
Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.
Toast mustard seeds in a skillet for 2 minutes.
In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.
Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.

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