curried cauliflower salad

curried cauliflower salad

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!

This article was created in partnership with Hellmann’s and FeedFeed.

All opinions expressed are my own.

© 2020 CONSCIOUS COOKING BY DESIGN, NYC

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