I suggest steaming the cauliflower in the microwave for a couple of minutes – until barely fork tender – so that the fibers soften, making it easier to digest. The supple texture created by the quick cooking also allows the dressing to absorb into the florets. For a decadent presentation, spoon the salad over soft pillows of polenta.
Cauliflower, Carrots & Currants With Goat Cheese & Curry Vinaigrette
| Serves 4 |
216 calories per serving
- 1 pound cauliflower
- About 2 large carrots – enough to make 1 cup sliced
- 1/4 cup currants
- 1/3 cup dry roasted peanuts
- 2 ounces goat cheese, crumbled
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon Dijon mustard
- 1 teaspoon curry powder
- 1/4 – 1/2 teaspoon sugar
- Salt & fresh ground pepper to taste
Prepare the veggies: Rinse the cauliflower and cut into 4 sections, removing and discarding the tough outer stem. Place the cauliflower in a microwave-proof serving bowl and cook on high heat for two minutes, or until barely fork tender. Transfer to a cutting board and slice into roughly 1/2 – 1 inch pieces and return to the bowl. Slice the carrots at a diagonal angle (see photo) into roughly 1/4 inch pieces and add to the bowl with the cauliflower.
Make the dressing: Whisk all of the dressing ingredients together until emulsified. Taste test the dressing on a piece of cauliflower. Adjust the seasonings according to your preferences.
Assemble the salad: Add about half of the currants, peanuts and goat cheese to the cauliflower and carrots. Drizzle the dressing over the salad and toss well. Garnish with the remaining currants, peanuts and goat cheese. Serve, and enjoy!