Curry, Broccoli & Cauliflower Salad
With so many good things, this curry-flavored broccoli and cauliflower salad is a healthy choice for lunch or dinner! Cherry tomatoes and cashews make this salad feel like it's straight from the garden!
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INGREDIENTS
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 tablespoon salt
- 1 cup Greek yogurt
- 1/4 cup lime juice
- 2 tablespoons pomegranate molasses
- 1 tablespoon yellow curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cherry tomatoes
- 1/4 cup white onion
- 1/4 cup cilantro
- 1/2 cup golden raisins
- 3/4 cup roasted cashews
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INSTRUCTIONS
Prepare a large bowl with 6 quarts of water and 3 cups of ice. Set aside.
In a large kettle, bring 6 quarts of water to boil. Add one tablespoon salt and stir to dissolve.
Place cauliflower in boiling water and cook until the florets just begin to soften, 3-4 minutes.
Add broccoli and continue to cook until both cauliflower and broccoli are tender crisp, an additional 3-5 minutes.
Remove from water and immediately place in prepared ice water. Let cool, drain and set aside.
When the cauliflower and broccoli are drained and dry, place in large bowl.
To prepare dressing, whisk the yogurt, lime juice, molasses, curry powder, turmeric, smoked paprika, salt and pepper. Whisk until combined and smooth.
Pour dressing over cauliflower and broccoli, reserving some to add later.
Mix in tomatoes, onion, cilantro.
Stir and add raisins.
Finish with cashews and serve.
How to cook broccoli without losing its anti-inflammatory and anti-cancer properties!
Do you cook broccoli like this too? You have always done it wrong!
Broccoli is a vegetable full of mineral salts and vitamins, but did you know that by cooking them in abundant water they lose all their nutrients?
Rich in calcium, iron, vitamin C and B, it's effective in cancer prevention, reducing cholesterol and diabetes prevention, but by letting it boil for a long time, we lose the most important substance the anti-tumor substance called glucosinolate
According to two researchers of the University of Warwick boiling food has the worst impact on it, causing the loss of beneficial substances. But if you are thinking of using the cooking water to salvage its properties: DON'T DO IT!
During the cooking process, pesticides are also transferred to the water, unless you buy some untreated vegetables
So how can you cook some excellent broccoli without giving up its anti-inflammatory and anti-cancer properties? SIMPLE!
Here are two alternative ways to cook them without losing the benefits:
STEAMING
Steam cooking is best way because it preserves the bright green color and all the properties of broccoli.
But be careful not to go overboard with the time: 5 minutes is enough.
In fact the loss of vitamins is also due to the prolonged heat from cooking.
It is therefore preferable to choose methods that have a short cooking time.
MICROWAVE COOKING
It's the easiest way to cook it!
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NYT's Famous Broccoli Salad with Cumin, Garlic and Sesame
I didn't think I liked it that much, but I couldn't stop eat it…. So it really is Can't-Stop-Eating-It good!
PS If you're a broccoli hater, this is not the one to convert you so just steam the broccoli first. It's worth making just for that awesome garlic-sesame dressing.
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Curried Broccoli Salad
Curried Broccoli Salad Recipe
Broccoli recipe for every dish, try it ???? #shorts #cooking #healthy food
Link for dip in the video
Curry Cashew Broccoli Salad | Vegan, Paleo & Gluten Free
I am a broccoli salad addict! I remember growing up and eating so much that I would always get such a stomach ache, but I didn't care because it was my favorite. And this broccoli salad is my absolute favorite broccoli salad recipe! It has no mayonnaise and is made so creamy with cashews!
You'll love the light spice from the curry powder the pairs with the sweet dried cranberries, salty sunflower seeds and the crunch from extra cashews! This is a MUST for Summer BBQs, and everyone will want the recipe! Use agave instead of honey and leave off the bacon to make it vegan friendly!
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FULL RECIPE:
INGREDIENTS:
For the dressing:
3/4 Cup Roasted, Salted Cashews soaked in water overnight (105g)
5 1/2 Tbsp Water
1 Tbsp Apple Cider Vinegar
4 tsp Yellow curry powder
2 1/2 tsp Honey (or agave for vegan)
1/2 tsp Salt
Pinch of pepper
For the salad:
4 Cups Broccoli, cut into bite-sized pieces (230g)
1/2 Cup Cilantro, roughly chopped
1/4 Cup Red onion, diced
1/4 Cup Dried unsweetened cranberries, roughly chopped (28g)
2 Slices Cooked Bacon, diced (omit for vegan)
2 Tbsp Sunflower seeds (15g)
2 Tbsp Roasted salted Cashews, chopped (12g)
DIRECTIONS:
Instructions
Drain the cashews and place into a small food processor (mine is 3 cups.) Add the remaining dressing ingredients into the food processor and blend until smooth and creamy, stopping to scrape down the sides often. This will take a few minutes so be patient.
In a large bowl combine the broccoli, red onion, cilantro, bacon and cranberries. Stir until evenly mixed.
Stir in the dressing until the salad is evenly coated. Cover and refrigerate for at least one hour to let the flavors develop.
Just before serving, mix in the sunflower seeds and cashews and DEVOUR
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