Here’s another recipe conceptualized as a result of my incessant yen “Why Indian Food doesn’t have salads?”
To remind you of my classic itch that became a yen in my life…..
I am born in India, presuming with a spicy DNA, further conditioned to cook and relish Indian food. In the course of my travel life my love for food enlarged to many more cuisine cultures. On top I picked up this healthy cooking germ through my 30kgs weight loss journey in the last decade.
Long story, cut to current life – My core craves Indian food flavors but desires them in a healthy format. That is the yen!
So to feed my yen I often create recipes adapting from some of my favorite Indian recipes into a healthy avatar. The unique thing about these recipes is that I try inheriting the benefits of the Indian spices and herbs, substitute or supplement with nutritious ingredients and keep the taste at the core.
In this recipe I am adapting a traditional Indian cauliflower wok fry recipe to a salad format.
Using a healthy oil for the roasting cauliflower
Retaining the Indian spices in the right amount to gain from their wellness characteristics
Supplementing with some leafy fiber, seasonal fruit & power nuts
Finally dressing the salad for summer with a fresh Indian green chutney
Check this yellow salad plate out. You are never going to say yellow is dirty fellow again ; )
Looking for a fresh & summery version of roasted cauliflower recipe? Try the Yellow tree salad with cauliflower roasted in wellness spices, supplemented with leafy fiber, power nuts, summer mangoes & dressed in the Indian green chutney.
Take a full cauliflower and slice it from between from top to bottom. Now take one half of the cauliflower and cut a half inch thick slice of the entire cauliflower from the inner flat side.
Repeat the same with the other half. Now you have 2 tree like looking slices of cauliflower (one for each of the 2 salad plates).
Additionally, you can chop some more cauliflower heads to add to each plate.
NOTE: You can set aside the remaining (about half) cauliflower for another recipe.
In a small bowl, add the olive oil. Now add turmeric, coriander powder, cumin powder, ginger powder, garam masala (Indian hot spice) and a little bit of salt (per your taste). Now stir all spices in the oil.
Heat a large non-stick pan (so that you are using less oil). Spray minimal oil on the pan. Place the 2 cauliflower trees on the pan. Also, place the remaining small cauliflower pieces. Turn the heat to medium and let the cauliflower pieces roast on both sides, till medium cooked.
Now, apply half of the spice oil mix on the cauliflower pieces. Cook on this side. Repeat the step on the other side also. Keep turning the pieces until cauliflower is well roasted. You should stop cooking when the cauliflower is tender from inside, crisp from outside. Make sure it doesn’t get overcooked because in a salad you will like a bit of cauliflower crunch. Now let this cool down to room temperature.
Preparing Green Chutney dressing
In a small blender pot, place the coriander leaves and few mint leaves if you like. Also add yogurt, lemon juice, honey, salt and green chili. Now blend all ingredients to a fine paste.
Taste and adjust the flavor per your liking. You can add honey for sweetness, lemon for sourness or yogurt for creaminess. You can also add some olive oil or water if you need to make the dressing consistency a bit thinner. Go for a final blend if you added any additional ingredients.
Store this in the refrigerator.
I always make some extra dressing as this stays fine in the refrigerator for several days. You can also use this dressing for other sandwiches or as a dip.
Arranging the salad
Peel the mango and chop long thin slices and set aside. Chop the almonds and set aside.
In a salad plate spread the baby spinach leaves as the base. Place the roasted cauliflower tree on one side and mango slices on the opposite side. Add some more smaller cauliflower pieces to the plate. Add raisins and almonds throughout the plate.
Now dress the plate with the green chutney dressing. Sprinkle some pepper and roasted cumin powder on top. Now get ready to relish this summer yellow tree salad.