Cold Curry Cauliflower Salad Recipe

About this recipe

A refreshing gluten-free dinner option featuring tender cauliflower, crisp vegetables, and a creamy curry dressing. Perfect for solution seekers looking for a quick, no-bake meal.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 500 G Jack'S Cauliflower Florets
• 395G Heinz Mayonnaise 395g
• 374G Cluck! Mexican Taco Chicken Breasts
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 stick Organic Celery Stick
• 400G Tahini, 400G
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 1 Head Organic Romaine Lettuce
• 290G Portland Mills Jamaican Curry Powder, 290G
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Cook 1 cup of white rice according to package instructions. Allow it to cool completely in the refrigerator.
2. 2. In a large bowl, toss the cooled rice, 2 cups of cauliflower florets, and 1/4 cup of tahini. Cover and refrigerate for 2 hours.
3. 3. In a separate bowl, whisk together 1 cup of mayonnaise, 1 tablespoon of curry powder, and 1 tablespoon of salt. Stir in 1/2 teaspoon of milk until smooth.
4. 4. Add 8 cups of cooked, shredded chicken to the curry dressing and toss until evenly coated. Refrigerate for 2 hours.
5. 5. Combine the chilled rice mixture with the chicken and dressing in a large bowl.
6. 6. Add 1 cup of diced bell pepper, 1 cup of chopped celery, and 1 cup of diced shallot to the bowl. Mix well.
7. 7. Serve the salad on a platter lined with romaine lettuce leaves and sprinkle with 1/4 cup of walnuts for garnish.