Steps by steps Curried Cauliflower, red Grape & Lentil Salad with Green Curry Tahini Dressing

This distinctive salad brings together the warmth of curry spices with the natural sweetness of red grapes, paired beautifully with the earthiness of lentils. The Curried Cauliflower, Red Grape & Lentil Salad with Green Curry Tahini Dressing is a feast for the senses that dances between sweet, savory, and aromatic nuances.

At its heart, the salad features roasted cauliflower florets that have been generously tossed in curry seasoning, adding a depth of flavor and creating tender bites that melt in the mouth. Accompanying the cauliflower are plump red grapes, whose juicy sweetness contrasts exquisitely with the spice-infused vegetables.

Lentils serve as the protein-packed backbone of the dish, offering not only sustenance but also a pleasing, substantial texture. Lentils are an excellent source of nutrition and work wonderfully in salads to provide both heft and an element of earthiness.

Bringing all these components together is the Green Curry Tahini Dressing—a creamy, zesty blend that harmonizes with the other elements of the salad. Tahini, made from ground sesame seeds, offers a rich, nutty base, while the incorporation of green curry paste infuses the dressing with a complexity of spices and a subtle kick.

Completing the culinary experience, fresh herbs, such as cilantro or mint, may be sprinkled over the top to add a pop of color and freshness. Together, these ingredients create a layered salad that’s colorful, nutritious, and full of contrasting textures and flavors, perfect for those who enjoy exploring global cuisines in a health-conscious way.

To find the exact recipe for this specific dish which may contain specific proportions and additional unique ingredients, please refer to a detailed recipe source or cookbook specializing in plant-based cuisine.

Curried Cauliflower, red Grape & Lentil Salad with Green Curry Tahini Dressing

Curried Cauliflower, red Grape & Lentil Salad with Green Curry Tahini Dressing

Curried Cauliflower, Red Grape, and Lentil Salad with Green Curry Tahini Dressing is a dish that symbolizes a collage of varied flavors and textures. The dish can be understood as a nutritious blend, incorporating the delicate, earthy tones of legumes with the piquant zest of spices, finished with the creamy richness of a tahini dressing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine French

Servings 4 serving

Calories 258 kcal

Equipment

• 1 oven
• 1 medium mixing bowl

Ingredients

  

• For CAULIFLOWER
• 1 head cauliflower cut into florets
• 1 1/2 tbsp melted coconut oil
• 1 1/2 tbsp Diy curry powder or store-bought
• 1/4 tsp sea salt
• For GREEN CURRY TAHINI DRESSING
• 1/2 cup homemade green curry paste or store-bought
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• Water to thin
• Kosher salt to taste
• Freshly ground black pepper to taste
• For SALAD
• 5-6 cups mixed greens kale, spinach (or other green of choice)
• 1 cup cooked lentils rinsed and drained
• 1 cup red or green grapes halved
• Fresh cilantro optional

Instructions

 

• Preheat the oven to 400oF and line a baking dish with parchment paper
• Place the cauliflower in a medium mixing bowl, add curry powder and salt to the cauliflower bowl and then toss until coated. Transfer to a baking dish and place in the heated oven and roast until tender and golden brown, for about 25 minutes.
• While the cauliflower is cooking go head and prepare the dressing, combine the curry paste, maple syrup, lemon juice, tahini, salt and pepper in a medium mixing bowl and whisk until smooth and creamy.
• Add water, little at a time to thin until dressing reach your desire pourable stage. Taste and make adjustment to suit your taste.
• Place the lettuce in a serving plate or bowl, top with grapes, lentils, and the roasted cauliflower serve with dressing by the side or drizzle on the salad Garnish salad with fresh cilantro if you want and enjoy immediately.
• Store any leftover in a separate air tight container and keep in the fridge. Use salad within 3 days and dressing within 7 days.

Keyword cauliflower, green curry paste

Cooking Tips about Curried Cauliflower Red Grape Lentil Salad with Green Curry Tahini Dressing

When crafting a dish like Curried Cauliflower Red Grape Lentil Salad with Green Curry Tahini Dressing, the balance of flavors, textures, and nutritional content is vital. The dish is a medley of diverse ingredients, each contributing a unique profile that, when blended appropriately, makes for a wholesome and flavorsome salad.

To start, choose the right type of lentils for the salad. Green or brown lentils are generally preferred for salads as they hold their shape and texture after cooking, which is essential for a dish with varied textures. They also have a mildly peppery flavor that can support the strong spices in the curry without being overwhelmed.

For the cauliflower, roasting is an excellent method to bring out its natural sweetness and add a charred element to the salad. Before roasting, tossing the cauliflower florets in a mixture of curry powder, salt, and a bit of oil helps in infusing the curry flavor throughout the dish. It also creates a crispy exterior that contrasts well with the tender lentils.

Incorporating red grapes adds a burst of sweetness and juiciness that complements the savory elements of the dish and provides a refreshing contrast. To ensure the grapes integrate well, they should be halved or quartered depending on their size, and added once the other components have cooled, maintaining their crisp texture and preventing them from cooking down.

Creating the Green Curry Tahini Dressing involves blending tahini, which is rich and creamy, with green curry paste for a pungent kick, lime juice for acidity, and possibly a touch of sweetness from honey or maple syrup. This dressing should be balanced so that no single flavor overpowers the others; it should be creamy, tangy, spicy, and slightly sweet.

Assembling the salad is straightforward once all components are prepared—mix the lentils, cauliflower, and grapes gently. Drizzle the green curry tahini dressing over the top, then toss to coat evenly. It’s important not to overdress the salad; add the dressing gradually, tasting as you go.

Finally, adding garnishes such as chopped cilantro, toasted nuts, or seeds can introduce additional flavors and textures. These should complement the primary flavors and add to the visual appeal of the dish.

Serving suggestions about Curried Cauliflower, red Grape & Lentil Salad with Green Curry Tahini Dressing

• Balance Your Flavors: Since you have a mix of sweet, spicy, and earthy flavors, make sure they’re well balanced. Taste your salad after mixing and adjust if needed—perhaps adding a bit more lemon juice for tartness or a drizzle of maple syrup for sweetness if the curry flavor overpowers the other elements.
• Textures and Temperature: The contrast in temperatures and textures can elevate the dish. Serving the roasted curried cauliflower warm on top of the chilled lentils and grapes can create a pleasant experience. Additionally, the crunchy cauliflower florets contrast nicely with the creamy dressing and tender lentils.
• Garnishing: To add aesthetic appeal as well as flavor, consider garnishing with fresh herbs like cilantro or parsley, green onions for a mild sharpness, or even chopped nuts such as cashews for added crunch.
• Accompaniments: Although the salad is hearty, it could be accompanied by a fresh warm flatbread, pita, or even rice to provide a complementary texture and soak up any extra dressing.
• Portion Sizes: As this salad can be quite filling, moderate portions can be adequate, especially if served as a starter or side. If it’s the main course, you might opt for larger portions and potentially include additional protein options such as grilled chicken or tofu for a non-vegetarian version.
• Presentation: Serve the salad in a large bowl or a platter with a sprinkle of sesame seeds and a dollop of dressing on top, allowing guests to admire the components before digging in.

Top 5 FAQs about Cauliflower, red Grape & Lentil Salad with Green Curry Tahini Dressing

• What are the health benefits of the key ingredients in this salad? Cauliflower offers a good source of vitamins and minerals, including vitamin C, vitamin K, and folate, while also being low in calories and high in fiber. Red grapes contain antioxidants, particularly resveratrol and flavonoids. Lentils are an excellent source of protein, fiber, and micronutrients like potassium and iron. Tahini, a paste made from sesame seeds, is rich in healthy fats, antioxidants, and amino acids. The green curry paste incorporated into the dressing can provide a range of herbs and spices with potential health benefits, including anti-inflammatory properties.
• How do you prepare the green curry tahini dressing? The green curry tahini dressing typically includes tahini, green curry paste, lime juice, ginger, garlic, and possibly honey or another sweetener. The preparation involves whisking together the tahini and green curry paste, then gradually adding lime juice to achieve the desired tanginess. Freshly grated ginger and minced garlic enhance the flavor, and a sweetener balances the acidity. Some water may need to be added to reach the preferred consistency for drizzling.
• What are the best practices for cooking the lentils for the salad?The lentils should be cooked until they are tender but not mushy, to maintain their shape and texture in the salad. Typically, they should be rinsed thoroughly and cooked in a pot of water or vegetable stock according to package directions, usually around 15-20 minutes for most varieties. It is essential to avoid overcooking as they will be mixed with other ingredients and absorb the dressing.
• How can one ensure the salad components complement each other? To ensure the components complement each other well, it is important to balance the textures and flavors. The creamy dressing with bold curry flavors pairs well with the earthy lentils and the soft but slightly crunchy texture of cauliflower. The red grapes add a burst of sweetness to counterbalance the savory elements. One can taste and adjust the seasoning of the salad components, either by adding herbs, spices, or a pinch of salt to suit personal preference.
• Is there a recommended way to assemble the salad for the best presentation and flavor? For the best presentation and flavor, the salad should be layered with intention. Begin with a bed of lentils, then add florets of roasted or raw cauliflower, and distribute the halved grapes evenly. Drizzle the green curry tahini dressing over the top, and garnish with fresh herbs like cilantro or parsley. The dish could be finished with a sprinkle of sesame seeds or chopped nuts to add additional texture and nutritional value. It’s advisable to dress the salad just before serving to prevent it from becoming soggy.

In conclusion, the Curried Cauliflower, Red Grape & Lentil Salad with Green Curry Tahini Dressing is a harmonious dish that beautifully marries contrasting flavors and textures. The roasted cauliflower provides a smoky depth and satisfying crunch, while the red grapes burst with sweetness to counterbalance the savory spices. Lentils add protein and substance, making the salad both nourishing and fulfilling.