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Nutrition Facts
Serving Size 1 (90g) Recipe makes 4 servings
Calories 50
Calories from Fat 23		(45%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 106mg		4%
Potassium 237mg		6%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 1.8g	7%
	Sugars 2.7g
Protein 1.8g		3%
detailed view... how is this calculated?

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African-Spiced Cauliflower and Carrot Salad

Recipe #172806 | 13 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 15, 2006

This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes. Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th

SERVES 4 (change servings and units)

Ingredients

2 cups cauliflower, small florets
1/2 cup carrot, diagonally sliced (1/4-inch)
1/8 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/3 cup low-fat sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey or sugar

Garnish

2 tablespoons sliced green onions

Directions

1
Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
2
Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
3
Add vinegar while of the heat.
4
Combine spice mixture, sour cream, and honey in a bowl; stir well.
5
Add cauliflower mixture; toss well to coat.
6
Chill for 1 hour.
7
Top with green onions just before serving.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Jun 23, 2008

Wow, I really loved the creamy spicy dressing on these vegetables! I scraped the bowl clean with a spoon and tried it on its own - perfect. I blanched the veggies together for about 3 minutes and didn't make any changes except I used 2% Greek yogurt for the low-fat sour cream and Splenda for the sugar. I'd make this dressing for pita sandwiches too! It was sooo good!

0 people found this review helpful

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From: Ennoia

On Aug 1, 2007

This was a fantastic recipe - it was even loved, and requested by a friend of mine who's actually not too keen on cauliflower! Now THAT is a great recipe!!

1 person found this review helpful

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From: Charlotte J

On Dec 23, 2006

Another great recipe I'm making for Christmas dinner! Love the flavor of the red pepper, cumin and then a hint of sweetness from the honey. I doubled everything but the sour cream as I did not want to much sauce on the veggies. I also used baby carrots sliced on the diagonal. I thought with the small cauliflower florets in this recipe needed baby carrots (elements of design) to go along with them. You know how big around some of the long carrots can get! Thanks Rita, love this one!!

2 people found this review helpful

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From: Bayhill

On Jun 24, 2006

This salad was pretty good. It went together very quickly and easily. Surprisingly, with all of the spices in the sauce, it didn't have much flavor. Next time, I think that I would add the spices to taste, to bring out their great flavor.

2 people found this review helpful

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