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Great Chefs Cook Vegan
by Linda Long
Serves 6 to 8


• 1/4 cup plus 2 tablespoons rice wine vinegar
• 1½ tablespoons granulated sugar
• 2 teaspoons Madras curry powder, or garam masala
• 1/4 teaspoon sea salt
• Freshly ground black pepper to taste
• 1/2 cup olive oil


• 2 pounds cauliflower crowns
• 2 tablespoons kosher salt
• 1 cup pine nuts, toasted
• 1 cup dried currants
• 1/2 cup raw sunflower seeds
• 1 small red onion, finely chopped

• Cilantro leaves


To make the Dressing:
In a large bowl, mix rice wine vinegar and sugar until the sugar is dissolved. Whisk in the curry powder, salt, and pepper. Very slowly, drizzle the olive oil and whisk into the vinegar mixture until incorporated. Taste and add more salt and pepper if desired; set dressing aside.

To make the Cauliflower:
Blanch cauliflower in water with salt. Drain and add pine nuts, currants, sunflower seeds, and onion. Pour the dressing over the salad, tossing lightly to mix thoroughly. Chill for 1 to 2 hours before serving.

How to Plate:
Mound salad onto plate in a pyramid shape. Garnish with a few cilantro leaves.


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