Curried cauliflower and potato salad

Discover the flavorful blend of curried cauliflower and potato in this vibrant salad. A tantalizing mix of exotic spices and savory veggies.

Ingredients:

• 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 teaspoon cayenne pepper
• 3/4 cup diced roasted red bell peppers
• 1/4 cup chopped cilantro
• 1/2 cup mayonnaise
• 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 freshly ground black pepper
• 1/4 cup finely sliced green onions (white and light green parts), for garnish

Instructions:

1. Roughly cut the cauliflower and potatoes into small pieces about 1/2 inch in size and keep them separate for later.
2. Toast the coriander seeds, cumin seeds, and fennel seeds in a dry pan over medium heat until they become aromatic, shaking the pan regularly for around 2 to 3 minutes. Grind the toasted seeds in a spice grinder until they turn into a fine powder. Then, transfer the ground spices into a small container and blend in the curry powder and cayenne pepper.
3. Save around 1 tablespoon each of the bell peppers and cilantro for decorating and put the remaining portion in a large bowl. Mix in the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved ground spices, and season with salt and black pepper as per your taste. Stir until the mixture becomes smooth. Add the cauliflower and potatoes, ensuring they are evenly coated with the mixture.
4. Move the salad into a large serving bowl. Decorate it with sliced green onions and the set aside cilantro and bell peppers. Present and serve.

Summary:

• Calories: 1397 kcal
• Fat: 95 g
• Protein: 23 g
• Carbs: 128 g
• Potassium: 3751 mg
• Magnesium: 236 mg