Curried Cauliflower Radicchio Salad

Tuesday, January 20, 2015
I don't know about you, but over the holidays, my carbocidal conscience goes by the road side and I literally go H.A.M (minus the actual ham, cause' I'm kosher) on everything in sight, with the justification of every single meal being a festive. Let's be honest though, I don't even celebrate Christmas, (although my appetite for yule logs and tree shaped cookies says otherwise), Hannukah was a while ago, and if I tried to participate in Kwaanza, I was on some kind of gluten high.

My point is, there comes a time in one's life where enough is just enough. I've been eating my way into a Weight Watchers 'before' photo for the past month and I have no more excuses. The predicament is, (like most of my predicaments) it's freezing cold and a salad is just not going to cut it. As much as I bitch out food comas, when you're cold, you kind of need that food baby to keep warm but you don't want the food baby to take up permanent residence.

This dish is delicious, warming and filling without making you feel like Santa at the end of the season. So try it out if like me, your jeans are starting to give you the dreaded muffin top and you're semi freaking out about it.



 Curried Cauliflower
Radicchio Salad




Serves 4

YOU WILL NEED:
1 CAULIFLOWER, CUT INTO FLORETS
1 1/2 TSPS CURRY POWDER
1/4 TSP CAYENNE PEPPER (OPTIONAL)
JUICE OF 1/2 LEMON
2 TBSP OLIVE OIL
2 HEADS RADICCHIO, WASHED AND DRIED
FOR THE DRESSING:
1 TBSP RED WINE VINEGAR
1/2 TSP SUGAR
1 TSBP OLIVE OIL
SEA SALT AND PEPPER 

TO GARNISH:
1/2 CUP RAISINS
1/4 CUP TOASTED ALMOND FLAKES

Pre-heat the oven 225C or 435F.

Combine the cauliflower florets with 2 tablespoons of the olive oil, lemon juice, the curry powder and the cayenne pepper (if you like it spicy). Add a pinch of salt and pepper and make sure the cauliflower is all covered. 

Spread the cauliflower out on a parchment lined tray and roast the cauliflower for 15-25 minutes or until it's soft and starting to brown on the edges. 

Combine the vinegar with a tablespoon of olive oil, the sugar and a pinch of sea salt and pepper. 

To toast the almond flakes, spread them on the surface of a flat pan and keep on a medium heat, keeping a close eye on them until a light golden colour and fragrant. 

When the cauliflower is ready, toss the radicchio leaves in the dressing you made. Plate the cauliflower with the radicchio leaves and top with the raisins and toasted almonds. 

Enjoy!