Recipe by Jeff Osaka. Serves 6-8.
Ingredients
for vinaigrette
1/4 cup rice wine vinegar
1 teaspoon Dijon mustard
2 teaspoons sugar
1 tablespoon Madras curry powder
1/2 cup olive or canola oil
Salt and freshly ground pepper
for salad
2 pounds cauliflower crowns
Salt
1/4 cup toasted pine nuts
1/2 cup roasted cashews
1 cup dried currants
1 red onion, diced fine
1 bunch fresh cilantro, rinsed, dried and stems removed
Directions
Make vinaigrette: Combine vinegar, mustard, sugar and curry powder until well mixed. While whisking, drizzle in oil until completely incorporated. Season with salt and pepper to taste.
Make salad: Blanch cauliflower in salted water until tender. Drain completely and allow to cool slightly. While cauliflower is still warm, toss with pine nuts, cashews, currants, onion and vinaigrette. Taste for seasoning, and add additional salt and pepper if needed. Place on platter and garnish with fresh cilantro. Can be served warm or chilled.
