Two very good cooks I know make this salad, though each salad is slightly different. My version uses blanched cauliflower as I prefer the less crunchy texture of the cauliflower.
Thanks Michelle and Robyn for inspiring this.
My version has currants instead of sultanas, as I don’t like sultanas in salads.
Creamy Curried Cauliflower Salad
1/2 head of a small cauliflower
1/2 red apple
2 sticks celery
1/4 red capsicum
1/4 green capsicum
handful roasted salted cashews
1/4 cup frozen corn, cooked in microwave
3 heaped Tbsp thickened cream
1/4 cup mayonnaise
2 tsp curry powder
1 tsp dry mustard
Cut the cauliflower into the tiniest of florets and place in a colander. Drop the colander into boiling water for about 20 seconds. Remove and drain.
(If you have a Thermomix, boil 1200ml water in TMX bowl and place florets in basket into water. Swish boiling water through the cauliflower on speed 8 for 20 seconds. Remove basket and allow to drain.)
All other vegies are chopped very finely and added to the dressing. Mix in cauliflower and allow to sit at room temperature for the best flavour.
Variations include using different vegies. I feel it really needs the apple and celery, but the corn could be substituted for peas and onion for spring onion.