Curried Cauliflower and Potato Salad
(from castro15’s recipe box)
Use leftovers from Oven-Roasted Chicken with Roasted Red Bliss Potatoes and Cauliflower Florets
Categories: Sides
Ingredients
- 3 cups reserved Roasted Cauliflower Florets
- 3 cups reserved Roasted Red Bliss Potatoes
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp. curry powder
- 1/4 tsp cayenne pepper
- 3/4 cup diced fire-roasted red bell pepper
- 1/4 cup chopped cilantro
- 1/2 cup mayo
- 1/4 cup plain yogurt
- 1/2 small red onion, julienned
- 1/2 cup thinly sliced celery
- Juice and zest of 1 lemon
- Kosher salt and black pepper
- 1/4 cup finely sliced green onions, for garnish
Directions
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Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
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In a dry skillet over medium heat, toast the coriander, cumin and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
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Set aside about 1 tbsp. each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayo, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
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Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.