Indian-Inspired Curried Cauliflower Salad with Yogurt

Serves: 6


¼ cup Flying Olive Lemon, Chipotle, Harissa, or a Single Varietal of Choice, or a Combination (we like 3/4 Lemon and 1/4 Chipotle)

½ tsp kosher salt, divided

1 head cauliflower, cut into florets (about 6 cups)

1 tsp Madras or regular curry

2 tsp Flying Olive Coconut, Pineapple, or Honey Ginger Balsamic Vinegar

1 cup plain low-fat yogurt (I’ve successfully used plain soy yogurt, due to allergies)

¼ cup unsalted, shelled pistachios, coarsely chopped

¼ cup golden raisins

¼ cup lossely packed cilantro leaves


Preheat the oven to 350 degrees F.

Combine 2 Tbsp Flying Olive EVOO(s) of Choice, ¼ tsp salt, and the cauliflower florets in a large bowl. Toss to coat. Spread the cauliflower mixture in a single layer on a rimmed baking sheet covered in aluminum foil (easy clean up). Bake for 30 minutes or until browned and tender, stirring occasionally.

Heat the remaining 2 Tbsp of Flying Olive EVOO(S) of Choice in a skillet over medium heat. Add the curry powder and cook 1 minute, stirring frequently. Remove the pan from the heat and let stand 10 minutes. Stir in the Flying Olive Balsamic Vinegar of Choice.

Spoon about 3 Tbsp of yogurt onto each of 6 small plates. Spread an even layer with the back of a spoon. Top the yogurt evenly with the cauliflower, sprinkle with pistachios, raisins, and cilantro. Drizzle the curry/vinegar mixture evenly over the salads and sprinkle with the remaining ¼ tsp salt.

Inspired by a recipe in Cooking Light Magazine, May, 2017.

Submitted by Barb L.