If you’re looking for a show stopping side dish, then look no further than this curried cauliflower salad with mango and dates. It combines the deep flavors of Indian and Middle Eastern with the humble cauliflower for a dish that’s packed with seasoning without a nightshade or seed based spice anywhere around. It’s totally AIP friendly, totally yummy and totally perfect for your next burger night or potluck. Just make sure to make a double batch as there won’t be any leftovers on this one.
Do you ever make a dish and then life happens and you just have to toss it uneaten into the fridge?
It can be one of a million things… a friend calls who needs help, a family member is heading to the hospital, your kiddos need your attention, you forgot that you had plans to go out that evening, etc.
The first time I made this dish was one of those times. I had been thinking of the dish and writing notes of how I would prepare it for days. That night I had simple lamb burgers on the menu and I thought this salad would be the perfect accompaniment. I mean the dates and cilantro and curry seasonings would pair so well with lamb.
I set out early in the afternoon to make the dish, so it would be finished at 3:30 for the perfect afternoon light to showcase it in photographs. But, instead at 3:30 I was tossing it in a container in the fridge and running out the door.
Life had happened.
But, what I discovered the next day, as my hubby, mother-in-law and I ate cold leftovers, was that sitting in the fridge overnight made the flavors meld together in a really special way.
The next time I made dish, and managed to get it photographed, we ate it right away that evening with burgers and it was great eating it made fresh too.
So, the moral of the story is… just in case life happens, make this salad.
You can eat it tonight.
And, it would be great to take along to a summer picnic or potluck.
With the flavors of the Middle East and India, this is not your boring cauliflower dish. In fact, I’m not a huge fan of cauliflower and I can easily eat 1/4 of this recipe at one time.
Plus, if you shy away from dishes like cauliflower rice because you just can’t be bothered with the food processor or cleaning up the gazillion bits of shredded cauliflower from everywhere, then this dish is for you because by using a plastic bag to season the cauliflower and parchment paper for baking it’s basically mess-free.
If you like the curry flavor in this dish, you may want to try one of these other Indian or Middle Eastern inspired dishes. Who say AIP food is boring??
Note: This salad contains a lot of fruit sugar. It would be best to serve this alongside protein and fat to keep from feeling the inflammation of the sugar.
Are you Ready for Cauliflower Salad?
If you’re looking for a show stopping side dish, then look no further than this curried cauliflower salad with mango and dates. It combines the deep flavors of Indian and Middle Eastern with the humble cauliflower for a dish that’s packed with seasoning and totally AIP.
- 1 medium head of cauliflower
- 2 TBSP olive oil
- 1/4 tsp cinnamon
- 1/4 tsp pink himalayan salt
- 1/2 tsp garlic granules
- 1/2 tsp turmeric powder
- 1/2 TBSP dried fenugreek leaves
- 1 medium red onion
- 8 dates
- handful of cilantro
- 1 ripe mango
- 1/2 TBSP apple cider vinegar
roast the cauliflower
- pre-heat oven to 425F
- remove the cauliflower florets and cut them into small floret and place in a large zip-top bag
- pour oil over the cauliflower and shake well to coat all the cauliflower
- mx the spice blend in a small bowl then sprinkle over the cauliflower, seal the bag and shake well to evenly coat all of the cauliflower pieces
- line a large baking dish with parchment paper, spread the cauliflower evenly on the paper and bake for 18-20 minutes until starting to brown
- allow cauliflower to cool while you prep the rest of the salad ingredients
make the salad
- dice the onion
- take the pits out of the dates and finely chop them
- cut the mango into medium diced pieces (the easiest way to do this is to cut off the sides, score into the flesh and use a spoon to remove the pieces from the skin, then peel the middle part and cut pieces off around the pit)
- finely chop the cilantro
- put the cooled cauliflower into a mixing bowl along with the ingredients that you just prepped and mix well
- pour the apple cider vinegar over the salad and toss well to combine