This recipe is really unusual and full of flavor.
Serves 6-8
Dressing
1/4 cup plus 2 tbsp rice wine vinegar
1 1/2 tbsp granulated sugar
2 tsp Madras curry powder
1/4 tsp sea salt
freshly ground black pepper to taste
1/2 cup olive oil
Cauliflower
2lbs cauliflower florets
2 tbsp kosher salt
3/4 cup pine nuts, toasted (I used about 1/2 cup at most)
3/4 cup dried currants
1/3 cup raw sunflower seeds
1 small red onion, finely chopped
Method for the dressing
In a large bowl, mix the rice vinegar and sugar until the sugar is dissolved.
Whisk in the curry powder, salt and pepper.
Very slowly, drizzle the oilve oil and whisk into the vinegar mixture until incorporated. Taste and add more salt and pepper if desired. Set the dressing aside.
Method for the cauliflower
Blanch the cauliflower in salted boiling water. Drain and add pine nuts, currants, sunflower seeds and onions. Pour the dressing over the salad, tossing lightly to mix thoroughly. Chill for 1 -2 hours before serving. (I didn’t have time to chill it for that long when I made it and it was still great warm)
Plating
Mound the salad onto a plate in a compact pile and decorate with a few cilantro leaves