experiencelifemag.com Print › | Back › Curried Cauliflower Salad Makes eight servings Presented by Conscious Cuisine January-February 2010 1 head of cauliflower, broken into florets 1 tbs. curry powder 1 tsp. extra-virgin olive oil 1 tbs. seasoned rice wine vinegar 1 cup julienned red peppers 1 cup baked tofu, sliced into thin strips 2 tbs. seasoned rice wine vinegar 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper Preheat oven to 350 F (175 C).   In a mixing bowl, combine the cauliflower, curry powder, olive oil and 1 tablespoon of rice wine vinegar. Place on a baking sheet and bake for 10 minutes or until the cauliflower is just starting to soften. Cool on rack for about 10 minutes. In a mixing bowl, combine the cauliflower, red peppers and tofu. Mix in remaining 1 tablespoon rice wine vinegar, salt and pepper. Refrigerate for at least 30 minutes prior to serving. Per serving (1 cup): Calories 70; protein 6 g; total fat 3 g; saturated fat 0 g; carbohydrates 6 g; dietary fiber 2 g; cholesterol 0 mg; sodium 90 mg

Curried Cauliflower Salad

Makes eight servings

• 1 head of cauliflower, broken into florets
• 1 tbs. curry powder
• 1 tsp. extra-virgin olive oil
• 1 tbs. seasoned rice wine vinegar
• 1 cup julienned red peppers
• 1 cup baked tofu, sliced into thin strips
• 2 tbs. seasoned rice wine vinegar
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

Preheat oven to 350 F (175 C).  

In a mixing bowl, combine the cauliflower, curry powder, olive oil and 1 tablespoon of rice wine vinegar. Place on a baking sheet and bake for 10 minutes or until the cauliflower is just starting to soften. Cool on rack for about 10 minutes.

In a mixing bowl, combine the cauliflower, red peppers and tofu. Mix in remaining 1 tablespoon rice wine vinegar, salt and pepper.

Refrigerate for at least 30 minutes prior to serving.

Per serving (1 cup):
Calories 70; protein 6 g; total fat 3 g; saturated fat 0 g; carbohydrates 6 g; dietary fiber 2 g; cholesterol 0 mg; sodium 90 mg

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