Curry Spiced Cauliflower and Black Rice Salad with a Cashew and Date Dressing

This Week

2 Dec - 8 Dec

Curry Spiced Cauliflower and Black Rice Salad with a Cashew and Date Dressing

This easy, plant-based salad is delicious as it is satisfying. The spiced cauliflower, crispy chickpeas and rice are dressed in a cashew and date dressing – full of ginger, chill, garlic, cumin and mustard seeds.

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Meal Prep Guide

Chop 1 head of cauliflower into bite-size pieces (store in airtight container in the fridge)

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Prepare the cashew and date dressing (store in airtight jar in the fridge)

*the coconut oil or butter will solidify, before serving add to a small saucepan to bring to liquid form.

2 Tbsp coconut oil or butter
⅓ cup cashews (roughly chopped)
2 garlic cloves (finely sliced)
1 fresh red chilli (finely sliced)
1 Tbsp fresh ginger (grated)
2 tsp mustard seeds
1 tsp cumin seeds
½ tsp curry powder
5 dried dates (roughly chopped)
1 lemon (juice)
Salt and pepper

Add the coconut oil, cashews, garlic, chilli, ginger, mustard seeds, cumin seeds and curry powder to a small saucepan over medium-low heat and cook for 4 minutes (cashews should be golden and spices fragrant).

Remove from heat, pour into a bowl and allow to cool. Once the cashews and spices have cooled, add dates and lemon juice, toss well and season with salt.

Tips

‍Tips

Make sure to cut the cauliflower into small bite-size pieces, cutting them this size will ensure the cook at the same speed as the chickpeas.

Shortcuts

Vegetables

For an extra serve of vegetables, add roughly chopped baby spinach.

Protein

Swap chickpeas for lentils. Lentils are a lot smaller than chickpeas so their cooking time will be much less than the cauliflower – so we recommend adding them to a separate tray.
For an extra serving of protein, serve with chicken.

Other

Swap black rice for brown rice or quinoa.
Swap out the dates for currants.

Ingredients

1 cup black rice
1 cauliflower (cut into bite size florets)
400g tin chickpeas (drained and rinsed)
1 Tbsp curry powder
1 red onion (sliced)
½ cup fresh coriander (finely chopped)
½ cup fresh mint (finely chopped)
⅓ cup greek yoghurt
Salt and pepper
Olive oil

Spiced cashews

2 Tbsp coconut oil or butter
⅓ cup cashews (roughly chopped)
2 garlic cloves (finely sliced)
1 fresh red chilli (finely sliced)
1 Tbsp fresh ginger (grated)
2 tsp mustard seeds
1 tsp cumin seeds
½ tsp curry powder
5 dried dates (roughly chopped)
1 lemon (juice)
Salt and pepper

Method

Preheat the oven to 200 degrees fan bake.
Cook the rice as per packet instructions. While the rice is cooking, move on to preparing the rest of the salad.
Add cauliflower and drained chickpeas to a large roasting tray (or two if your tray is crammed), drizzle with olive oil and season with curry powder, salt and pepper; toss well. Once it has reached temperature, pop it in the oven and roast for 30 minutes or until tender and crispy – toss at halfway.
On a separate roasting tray, add onion slices, drizzle generously with olive oil and season with salt and pepper; toss well to coat each onion slice in oil. Roast for 15 minutes or until cooked and crispy – toss at halfway.
While the vegetables are cooking, prepare the cashew and date dressing. Add the coconut oil, cashews, garlic, chilli, ginger, mustard seeds, cumin seeds and curry powder to a small saucepan over medium-low heat and cook for 4 minutes (cashews should be golden and spices fragrant).
Remove from heat, pour into a bowl and allow to cool. Once the cashews and spices have cooled, add dates and lemon juice, toss well and season with salt.
Add the rice to a large bowl, along with ¾ of the fresh herbs and ½ the cashew and date dressing; toss well. Add the cauliflower, chickpeas and onion; gently toss. Serve topped with dollops of yoghurt and the remaining herbs and dressing.
To make the side salad add the lemon juice, olive oil, dijon mustard, salt and pepper to a large bowl and mix to combine, then add the cost; toss well to coat in the dressing.

Variations

Vegetables

For an extra serve of vegetables, add roughly chopped baby spinach.

Protein

Swap chickpeas for lentils. Lentils are a lot smaller than chickpeas so their cooking time will be much less than the cauliflower – so we recommend adding them to a separate tray.
For an extra serving of protein, serve with chicken.

Other