Curry Roasted Cauliflower Salad with Cara Cara Oranges and Golden Raisins
Tossed with baby spinach, this flavorful salad is delightful with a light cara cara orange dressing.
Its wide array of ingredients and flavors work surprisingly well together. You’ll love the flavor the infused oil brings to the plate. Adapted from Fine Cooking. Serves about 6.
Curry Roasted Cauliflower Salad with Cara Cara Oranges and Golden Raisins
Tossed with baby spinach, this flavorful salad is delightful with a light cara cara orange dressing. Its wide array of ingredients and flavors work surprisingly well together. You’ll love the flavor the infused oil brings to the plate. Adapted from Fine Cooking. Serves about 6.
Ingredients
Ingredients:
- 1 large head cauliflower cut into 1-inch florets (about 7 to 8 cups)
- 1 1/2 tsp. curry powder
- 7 Tbsp. Sigona’s wild rosemary fused olive oil or Sigona’s herbes de Provence olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- 2 large cara cara oranges
- 1 Tbsp. rice vinegar
- 2 tsp. Dijon mustard
- 1/3 cup slivered almonds toasted if desired, divided
- 1/4 cup golden raisins
- 3 to 4 cups baby spinach arugula
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
- In a large bowl, toss the cauliflower with 2 tablespoons of the oil, curry powder, salt and pepper. Spread out the mix on the baking sheet and roast for about 20 minutes or until the cauliflower is tender and lightly browned. Set aside and allow to cool.
- Meanwhile, segment the citrus: Cut the top and bottom off of your orange. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of pith from the fruit so no white remains. Working over a small bowl, slice closely along the sides of each membrane to neatly remove the citrus segments in between, allowing the juices to fall into the small bowl. Place the segments in a larger bowl. Squeeze the juice from the remaining membranes into the small bowl.
- In another small bowl, whisk the vinegar and mustard. Slowly whisk in the remaining 5 tablespoons oil. Whisk in about 3 tablespoons of the reserved orange juice and season to taste with salt and pepper; add more orange juice if desired.
- To the large bowl with orange segments, add the cauliflower, half of the almonds and all the raisins. Toss with enough dressing to coat well. Add the spinach and a little more dressing; toss well to coat.
- Using tongs, transfer the mix to a platter or divide among plates and top the rest of the almonds. Either drizzle on more vinaigrette or serve the remaining on the side.
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