Cauliflower & Beet Salad In Curry-Mustard Vinaigrette

1. 1

   Boil the beets for 1.5 - 2 hours or until fork tender. Peel and cut into wedges.

2. 2

   Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets.

3. 3

   In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds.

4. 4

   Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.