Autumn is definitely here, and the farmer's markets are filled with beautiful cruciferous vegetables and earthy fall flavors. Today I'm celebrating World Vegan Day with Hellmann's Vegan, which is cruelty- and cholesterol-free, non-GMO, and now, certified vegan. Wanting to make something that is as delicious as it is easy, I developed this Curried Cauliflower Salad which incorporates fall produce with warming curry spices to make a creamy and flavorful dish.
3 cups cauliflower, cut into bite-sized pieces
2-3 medium-sized carrots, cut into 1/2" rounds
2 garlic cloves, finely chopped
1/2 cup onion, finely chopped
2 Tbsp olive oil
1 Tbsp curry powder
1/4 tsp sea salt
Combine the ingredients together in a gallon-sized food storage bag. Shake the contents to incorporate evenly and let marinate for 2 hours or overnight.
Sauté the marinated vegetables in a covered frying pan on medium-high heat with 1-2 spoonfuls of water for 8-10 minutes, until soft. Let cool completely.
1/2 cup Hellmann's Vegan
1 clove garlic, finely chopped
1 Tbsp olive oil
2 tsp curry powder
1 tsp fresh lemon juice
Mix dressing ingredients together in a small bowl until well combined.
1 cup ready-to-eat garbanzo beans/chickpeas
1/2 cup cilantro, finely chopped
1/2 cup red cabbage, finely chopped
1/4 cup celery, finely chopped
Toss all ingredients together in a large serving bowl, and enjoy!
All opinions expressed are my own.