Spicy Cauliflower and Potato Salad

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Spicy Cauliflower and Potato Salad

1 cauliflower

2 potatoes

1-1/2 teaspoons caraway seeds

1 teaspoon ground coriander

1/2 teaspoon hot chili powder

juice of 1 lemon

4 tablespoons olive oil

salt and freshly ground black pepper

 

 

 

 

 

Break the cauliflower into small florets. Peel the potatoes, and cut them into

chunks.

 

Bring a large pan of water to a boil. Add the cauliflower florets and

potato chunks, and cook for 8 minutes until they are just tender.

 

Meanwhile, heat a nonstick frying pan. Add the caraway seeds, and fry,

shaking the pan constantly, for 1 minute. Turn the roasted seeds into a bowl,

and add the ground coriander and chili powder, with salt and pepper to taste.

Stir in the lemon juice and olive oil. Mix to a paste.

 

Drain the vegetables well. Add them to the bowl, and toss to coat in the chili

dressing. Serve at once, with hot pita bread or brown rice.

 

 

Yields: 2-3 servings.

Source: Delicious Orchards, 09.27.00

Chupa's Cauliflower Cookbook

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