Indian Spring Salad

Serves 4-6

Salad

1 head cauliflower, cut into bite-size florets

1/4 cup extra-virgin olive oil

2 tsp. curry powder

2 tsp. garam masala

Salt and pepper to taste

2/3 cup chopped red onion

1/4 cup golden raisins

4-6 cups fresh arugula

Dressing 

3 tbsp. lemon juice 

2 tsp. honey

2 tsp. tahini 

1 tsp. curry powder

1/2 tsp. salt, or to taste

1/4 cup extra-virgin olive-oil

Optional: Fried Chickpeas

  1. Preheat oven to 425°F. Toss together the cauliflower, oil, curry powder, and salt, and spread onto a parchment or foil lined baking sheet. Roast for 20-30 minutes, tossing halfway through, until lightly charred and tender. 

  2. Meanwhile, prepare the dressing, Whisk together the lemon juice, tahini, honey, curry powder, and salt in a medium bowl. Gradually whisk in oil. Add salt to taste as necessary.

  3. Toss cauliflower with onion and dressing, and top with golden raisins and fried chickpeas.

Ben Mastracco