Curried Cauliflower, Apple & Fennel Salad

Curried Cauliflower, Apple & Fennel Salad

Networking is hard. More than hard, it's just a little painful: networking events feel forced, everyone crammed into a space trying to put on their best self while meeting others and forging a "true" relationship in 10 minutes or less. Some people enjoy it. I am not one of those people.

I've made it a goal to "show up" to events a little more often lately. It's good for me, even if it's a bit painful. What I can appreciate is when the event is catered with some delicious food. Last week, I went to a networking event that was catered by a local grocer, and they serves this delicious curried cauliflower salad! I quietly munched on in the corner like the introvert I am while trying to determine if it was too early to leave. 

Curried Cauliflower, Apple & Fennel Salad

That cauliflower salad had my undivided attention. The addition of apple, fennel, and a spicy curry-turmeric dressing had me swooning. Later that day I went home and tried to recreate it for dinner. It was savory and light, but satisfying.

By now I've reworked the recipe a bit and it's really nothing like the original, which was dressed with a thick and creamy dressing, roasted with tahini, and mostly fennel. My version pumps up the cauliflower quantity and gets a fresh twist from baby arugula. The dressing is lighter, and the whole thing is fit for a fall feast. Enjoy! 

Curried Cauliflower, Apple & Fennel Salad

Curried Cauliflower, Apple & Fennel Salad

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

Cauliflower, Fennel, Spicy Curry Dressing and a splash of sweetness with fresh crispy apples!

Serves: 6   |    Total Time:



Ingredients:

    For the salad:
  • 1 large head of cauliflower, cut into florets
  • 2 small apples
  • 1 bulb fennel
  • 3 cups fresh baby arugula
  • 2 tablespoons avocado oil
  • For the dressing:
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 teaspoons curry powder
  • 1/2 teaspoons onion powder
  • 1/4 teaspoons black pepper

Directions:

  1. Preheat oven to 400°F.
  2. Toss florets in avocado oil and bake until softened through and crisping on the edges, 25-30 minutes. Set aside to cool, at least 15 minutes.
  3. Dice the apples and slice the fennel into slivers. Place in serving bowl with arugula, and cauliflower once cooled.
  4. Make dressing by whisking all ingredients together, then pour over the vegetables and toss until everything is coated and well incorporated. Serve.