Curried Cauliflower Salad

Difficulty | Serves 6 as a side dish | Book 6

Low fat healthy curried cauliflower salad

Ingredients
Nutrition

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
Fat	Total	0.7g
	Saturated	0.1g
Fibre		2.0g
Protein		2.5g
Carbs	Total	6.5g
	Sugar	5.5g
Sodium		184mg
Kilojoules		179 (cals 43)
GI Rating		Too Low in Carbs to Score a GI Rating

Method

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.
Place cauliflower into a large mixing bowl.
Place all remaining ingredients into a small bowl and blend together, pepper to taste.
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.