1 Head Cauliflower (rinse and break down florets into 1 inch pieces)
3 TBLS Extra Virgin Olive Oil
1/2 tsp Black Pepper
3 TBLS Yellow Curry powder
1 tsp Turmeric
In medium bowl add
In medium bowl add Cauliflower florets and drizzle with 3 TBLS olive oil, toss to coat evenly.
Sprinkle with the salt, pepper, curry powder, and turmeric and toss to coat evenly.
Place cauliflower evenly on oiled baking sheet and bake at 400F 12-14 minutes. Cauliflower should be browned and softened slightly. Set aside to cool.
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 TBLS Fresh Thyme (chopped)
1 TBLS Dijon mustard
1-2 TBLS Pure Maple syrup
1 tsp Salt
1 cup Extra Virgin Olive Oil
Place all ingredients except olive oil in food processor. With food processor on, stream olive oil in slowly until all is incorporated. Taste to adjust seasoning and set aside.
2-4 bunches Watercress (washed, dried, and bottoms trimmed)
1 cup Golden Raisins
1 cup sliced Almonds (toasted 400F 6-8 minutes)
1 cup Feta Cheese (crumbled)
3/4 cup Medjool Dates (pitted and sliced)
On a large, shallow bowl or platter, place 1/4 of watercress down evenly. Sprinkle with 1/4 of the raisins,
1/4 of the almonds, 1/4 of the feta cheese, and 1/4 of the sliced dates. Repeat 2 more times 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.