Preparation time : 30 minutes & cooking time. Difficulty: 2/5. For 4 servings.
For the croutons:
- 200g stale bread, cut into rough chunks
- 1 pinch of salt
- 2 tablespoons olive oil
- Herbs according to taste: here thyme
- Combine all the ingredients and bake in the oven at 180°C, fan-assisted, for about 15 minutes, turning the croutons over every 5 minutes.
For the salad
- 1 cauliflower, cut into florets
- 2 tablespoons olive oil for cooking and 2 for the salad
- 1 generous pinch of Guérande sea salt
- 1 tablespoon curry powder
- 1 tablespoon apple vinegar
- 1 carton Luxembourg plain yoghurt
- 50g raisins, soaked in water beforehand
- 50g unsalted, shelled pistachios
- Coriander leaves
- Black pepper to taste
Step by step:
- Mix together the cauliflower, oil and salt.
- Bake the cauliflower in the oven for 30 minutes at 210°C, fan-assisted. The florets should be slightly golden-brown, cooked through but still crunchy. Leave to cool down.
- Mix together the cauliflower, curry powder, vinegar, olive oil and pepper. Adjust the seasoning to taste.
- Take a serving plate, and using the back of a spoon, trickle your yoghurt to draw “lines”. Arrange the cauliflower and croutons on top, sprinkle over the raisins and pistachios, and as a finishing touch scatter over the coriander leaves. To enhance the look of your salad, drizzle over some olive oil.
Handy tip: Don’t throw your bread away: you can make croutons using the method above and alter the seasoning to suit your own taste. The croutons will keep for up to a week in an airtight container, or for several months in the freezer. When using frozen croutons, either bake them or fry them for a couple of minutes before serving them.