Tuesday, January 1, 2008

African-Spiced Cauliflower and Carrot Salad

2 cups cauliflower, small florets
1/2 cup carrots, 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 sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey or sugar
Garnish - 2 tablespoons sliced green onions

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

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