Curried Cauliflower and Potato Salad

Ingredients for Curried Cauliflower and Potato Salad

• 3 cups roasted cauliflower florets

• 3 cups roasted Red Bliss potatoes

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon fennel seeds

• 1 tablespoon curry powder

• 1/4 teaspoons cayenne pepper

• 110g diced roasted red peppers

• 1/4 cup chopped coriander

• 1/2 cup mayonnaise

• 40g plain yoghurt

• 1/2 small red onion, julienned

• 120ml thinly sliced celery

• Juice and zest of 1 lemon

• Kosher salt and freshly ground black pepper

• 40g finely sliced spring onions (white and light green parts), for garnish

Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, 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.

Set aside about 1 tablespoon each of the peppers and coriander for garnish and place the rest in a large bowl. Add the mayonnaise, yoghurt, 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.

Transfer the salad to a large serving bowl. Garnish with the spring onions and the reserved coriander and peppers. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.