Culinary SOS: M Café de Chaya's curried cauliflower salad
(Bob Chamberlin / Los Angeles Times)
Dear SOS: One of my favorite dishes at M Café de Chaya is the curried cauliflower salad. I've yet to encounter such a fresh-tasting salad that makes use of just the right amount of spices and oil. I've tried many recipes, and nothing yielded anything close to the deliciousness of M Café's version. It's the thing I need to guide me through this warm summer. Help!
Dear Linda: M Café was happy to share their recipe for this wonderfully colorful and savory salad, which we've adapted below.
M Café's curried cauliflower salad
Total time: 1 hour, 20 minutes, plus cooling times
Servings: 8 to 10
Note: Adapted from M Café.
2 cups (1/2 pound) cashews
1 tablespoon maple syrup, preferably grade B
3/4 teaspoon curry powder
1. Heat the oven to 350 degrees. Place the cashews on a baking sheet and roast for 5 minutes.
2. While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt.
3. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet.
4. Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container.
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