Golden Cauliflower and Arugula Salad with a Curried Yogurt Dressing










Created By: Chef Ilona Daniel

Serves: 4-6

2 heads cauliflower, broken into large florets (14 cups)

Heatherdale Organic Canola Oil

Salt for seasoning

1 box baby arugula

6 green onions, sliced thinly

½ raw pumpkin seeds

1 pomegranate, seeded

To prepare the Cauliflower:

Shallow-fry (about 1 inch) cauliflower in batches in canola oil at medium-high heat just until the cauliflower is golden and tender. Season with salt to taste.

Curried-Yogurt Dressing

1 cup Greek-style yogurt

¼ cup Heatherdale Organic Canola Oil

3 tbsp Distilled Vinegar

2 tbsp Preserve Company Ginger Marmalade

1 Tbsp Preserve Company Curry Powder

1 tbsp garlic paste

1 tsp salt

Stir to combine all ingredients. Drizzle on top roasted cauliflower and arugula. Garnish with chopped green onions, pumpkin seed and pomegranate seeds.

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