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Cauliflower Salad with Croutons

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.

Bon appétit!