Califonia Bountiful
Side Dish

Curried cauliflower and watercress salad

From the peppery tang of the watercress to the fresh crunch of the almonds, each bite provides a different flavor and texture combination.

Chefs Rod and Jeromie HansenĀ 
The Painted Table, Fresno

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1 head cauliflower
3 tbsp. extra virgin olive oil
3 tbsp. yellow curry powder
1 tsp. turmeric
1 tsp. salt
1/2 tsp. black pepper

Citrus vinaigrette
1 clove garlic, minced fine
1 small shallot, minced fine
1/4 cup champagne vinegar
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 tbsp. chopped fresh thyme
1 tbsp. Dijon mustard
1 to 2 tbsp. pure maple syrup
1 tsp. salt
1/2 tsp. black pepper
1 cup extra virgin olive oil

2 to 4 bunches watercress
1 cup golden raisins
1 cup sliced almonds, toasted
1 cup crumbled feta cheese
3/4 cup pitted and sliced Medjool dates


For cauliflower: Preheat oven to 400 degrees. Rinse cauliflower and break down florets into 1-inch pieces. Place in a medium bowl, drizzle with olive oil and toss to coat evenly. Sprinkle with seasonings and toss. Spread on an oiled baking sheet and bake for 12 to 14 minutes or until browned and softened slightly. Set aside to cool.

For vinaigrette: Place all ingredients except olive oil in a food processor. With processor on, stream oil in slowly until all is incorporated. Taste to adjust seasoning and set aside.

For salad: Wash, dry and trim bottoms from watercress. Place 1/4 on a platter or in a large, shallow bowl. Sprinkle with 1/4 of the raisins, 1/4 of the almonds, 1/4 of the cheese and 1/4 of the dates. Repeat twice more, reserving last 1/4 for top. Place curried cauliflower florets on salad and top with remaining 1/4 components. Drizzle with desired amount of vinaigrette just before serving.

Serves 8 to 10

Photo: © 2019 Tomas Ovalle

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