Curried Cauliflower Salad

Difficulty | Serves 6 as a side dish | Book 6

Low fat healthy curried cauliflower salad
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600g cauliflower (about half a large cauliflower)
1/3 cup shallots sliced
1/3 cup 97% fat-free mayonnaise
2 teaspoons curry powder (Clive of India®)
½ teaspoon salt-reduced vegetable stock powder
¼ teaspoon crushed garlic (in jar)
pepper

Per serve
FatTotal0.7g
Saturated0.1g
Fibre2.0g
Protein2.5g
CarbsTotal6.5g
Sugar5.5g
Sodium184mg
Kilojoules179 (cals 43)
GI RatingToo Low in Carbs to Score a GI Rating

Method

  1. Cut cauliflower into small florets, then microwave in a little water on HIGH for 6 minutes or until just cooked. Pour into a colander and run cold water over to cool cauliflower and stop it from cooking any further. Drain well.
  2. Place cauliflower into a large mixing bowl.
  3. Place all remaining ingredients into a small bowl and blend together, pepper to taste.
  4. Pour mayonnaise mix over cauliflower and coat well.

Variation: Replace cauliflower with broccoli.

Not suitable to be frozen.

Note from Annette: Something a little different from a tossed salad, and a great way to enjoy cauliflower, and it is really quick to make.

Dietitian's tip

Eating healthy means having at least five serves of vegetables and two serves of fruit a day. The fibre, water-soluble vitamins, antioxidants and minerals from vegetables and fruit decrease the risk of many cancers, heart disease and diabetes.

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