Curried cauliflower, red lentil and couscous salad

Indulge in the exotic flavors of curried cauliflower combined with the earthy taste of red lentils and the fluffy texture of couscous in this vibrant salad. Feel the blend of spices dance on your palate with every bite.

Ingredients:

• Salad
• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1 cup red lentils
• 1/2 cup whole wheat couscous
• 1/4 cup plus one tablespoon chopped chives
• 1/4 cup crispy fried shallots ( I purchased these from World Spice but you can easily make them by placing thinly sliced shallots in a pan lightly coated with hot canola oil and letting them get just a little brown)
• 1/4 cup chopped, roasted cashews
• juice of half a lemon
• salt to taste
• Curry Vinaigrette
• 1/4 cup sherry vinegar
• 3/4 teaspoon curry powder
• 1 large clove garlic, finely minced
• 1 teaspoon ginger, finely minced
• 1/3 cup olive oil
• pinch salt

Instructions:

1. Preheat the oven to 230 °C.
2. Prepare the cauliflower by removing the core and breaking it into small florets. Cut larger pieces in half so that they are approximately the same size. Toss the florets in a ziplock bag with olive oil to coat them evenly. Alternatively, you can use a bowl. Spread a light coating of oil on a baking sheet or use vegetable spray. Spread out the cauliflower on the baking sheet and sprinkle with cumin and coriander seeds. Roast in the oven for around 25 minutes, stirring occasionally. If the cauliflower is cooking too quickly, reduce the oven temperature to 200 °C.
3. In a small bowl, mix together vinegar, curry powder, salt, garlic, and ginger. While whisking continuously, gradually add the olive oil until the dressing is well combined. Set aside.
4. While the cauliflower is roasting, bring a large saucepan of lightly salted water to a boil. Add the lentils and cook for about 5 minutes until they are cooked through but still firm. Drain the lentils and transfer them to a large serving bowl. Pour the vinaigrette over the lentils, reserving a few tablespoons for the couscous.
5. In the same saucepan, bring 1 cup of water to a boil. Add the couscous, remove from heat, and stir in a few tablespoons of the vinaigrette. Cover the saucepan and let the couscous steam for 5-10 minutes.
6. Once the cauliflower is roasted and golden brown, add it to the lentils. Fluff the couscous with a fork and add it to the lentil mixture. Stir in the chives and lemon juice. Taste the dish and adjust the seasoning with salt, if necessary.
7. Finish the dish by topping it with fried shallots, cashews, and the remaining chives.

Summary:

• Calories: 2362 kcal
• Fat: 121 g
• Protein: 83 g
• Carbs: 256 g
• Potassium: 4474 mg
• Magnesium: 381 mg