Restaurants›4th Spot Kitchen & Bar›Curryflower Recipe

Curryflower Recipe

Inspired by 4th Spot Kitchen & Bar
Time1h
Serves4

kale and spring mix, roasted curry cauliflower, cherry tomato, shredded carrot. topped with spiced walnuts and goat cheese. served with house made tahini dressing and garlic focaccia

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Ingredients

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Salad Ingredients

Spiced Walnuts

Tahini Dressing

Garlic Focaccia

Method

Roasting Cauliflower

1

Prepare Cauliflower

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, curry powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.

Making Spiced Walnuts

2

Toast Walnuts

In a pan, heat olive oil over medium heat. Add chopped walnuts, curry powder, salt, and pepper. Stir and toast for about 5-7 minutes until fragrant and slightly browned.

Preparing Tahini Dressing

3

Mix Tahini Dressing

In a bowl, whisk together tahini, lemon juice, minced garlic, and water. Add salt to taste. Adjust consistency with more water if needed.

Garlic Focaccia

4

Prepare Focaccia

Brush the focaccia slices with olive oil and sprinkle minced garlic on top. Bake in the oven at 350°F (175°C) for 10-15 minutes until warm and slightly crispy.

Assembling the Salad

5

Combine Ingredients

In a large bowl, combine kale and spring mix. Top with roasted cauliflower, cherry tomatoes, shredded carrot, spiced walnuts, and crumbled goat cheese. Drizzle with tahini dressing.