Curried Cauliflower and Cashew Salad

Curried Cauliflower and Cashew Salad, adapted from David Cohen

2 cups (1/2 pound) cashews
1 tablespoon maple syrup, preferably grade B
3/4 teaspoon plus 2 1/2 tablespoons curry powder
Salt to taste
1/4 cup plus 1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch dry mustard
2 tablespoons (1/2 ounce) peeled and julienned fresh ginger
3 heads cauliflower, trimmed and cut into small florets (about 8 cups)
3 tablespoons agave syrup or honey
1 1/2 teaspoons fresh lemon juice
1 cup (4 ounces) fresh or frozen peas
1/2 cup (2 1/2 ounces) diced red bell pepper
1/4 cup (1 ounce) diced dried apricot
1/2 cup (1/4 bunch) chopped fresh cilantro

1. Heat the oven to 350 degrees and line a baking sheet with parchment paper. Spread the cashews on the baking sheet and roast for 5 minutes. While the cashews are roasting, put the maple syrup, 3/4 teaspoon curry powder and a pinch of salt in a medium bowl. Remove the cashews from the oven, toss into the spiced maple syrup, then spread again on the baking sheet and roast for 15 minutes more, tossing every 5 minutes so they do not burn. Remove and cool.

2. Raise the oven to 400 degrees and put another sheet of parchment paper on the baking sheet.

3. In a large bowl, whisk together 1/4 cup of olive oil, the remaining 2 1/2 tablespoons of curry powder, 1 teaspoon of salt (or to taste), and the cumin, coriander, mustard, and ginger. Add the cauliflower florets and toss to combine and evenly coat.

4. Spread the florets in a single layer on the baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely.

5. In a small bowl, whisk together the agave syrup, lemon juice, and remaining 1 1/2 teaspoons of olive oil to make a vinaigrette. Set aside.

6. Toss together the cauliflower, peas, bell pepper, and apricots in a large serving bowl with half the vinaigrette. Stir in the cilantro and 1 teaspoon salt (or to taste). Taste, adding more vinaigrette or if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry. Just before serving, sprinkle with 1/2 cup or more of the cashews. Reserve the remaining cashews in an airtight container at room temperature for future uses.

Yield: 8-10 servings

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