October 15, 2015 |

Curried Cauliflower Salad

In this video, Colombe Jacobsen shows you how to make a delicious Curried Cauliflower Salad with Arugula, a tasty combination that’s full of flavor.

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In this video, Colombe Jacobsen shows you how to make a delicious Curried Cauliflower Salad with Arugula, a tasty combination that’s full of flavor.

Your first step will be to prepare your cauliflower. First, you have to cut it into florets. Then, you can spread it on a parchment lined baking dish and begin to spice up these veggies. Add some curry powder and some cayenne pepper.

Cauliflower is a great vegetable to eat when you’re on a heart healthy diet because it’s rich in fiber and other nutrients and you’ll find that it actually has more flavor as soon as you add in these spices. When you’re cooking with dried spices, you’re cooking with flavor without adding any extra fat.

The last thing you will add to the cauliflower is a little olive oil, a heart-healthy cooking oil and just spread these spices in your pan. Now your cauliflower is ready to get into the oven for about 30 minutes until they are nice and golden. While your cauliflower is still warm, toss in some arugula to the pan and begin to mix it in with the cauliflower. This is a really simple recipe, perfect to try out some new vegetables and new combinations and spices to keep your diet interesting!

Squeeze a little bit of lime to your salad for a little acidity, and add in a pinch of salt to taste.

You are now ready to serve! Finally, add in a sprinkle of chopped toasted cashews, which are a healthy source of fat since it has monounsaturated fats which is great for a heart healthy diet.

Enjoy this salad as a lunch or even as a side for dinner to make sure you’re having your daily dose of veggies in a tasty and new way!

1 large head cauliflower, cut into florets
1 tablespoon olive oil or coconut oil
1 tablespoon ground curry powder
¼ teaspoon cayenne pepper
2 cups arugula
1 tablespoon lime juice
Pinch of salt
1 tablespoon toasted cashews, chopped

Preheat oven to 400 degrees Fahrenheit. Cut the cauliflower into florets. Line a baking sheet with parchment paper and place the florets on top. Add the curry powder and cayenne pepper, then drizzle the florets with olive oil or melted coconut oil. Spread out the florets and make sure they are well-coated with spices and oil. Roast in the oven until the cauliflower is golden brown, about 30 minutes. Remove from the oven and let cool slightly. While the cauliflower is still warm, toss with arugula. Finish with lime juice, salt to taste and a sprinkle of toasted cashews.