Recipe courtesy of Richard Blais

Curried Cauliflower and Potato Salad with Cilantro Emulsion

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups)

1/4 cup melted ghee 

3 tablespoons curry powder

1 tablespoon plus 2 teaspoons salt, plus more to taste 

1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered 

2 tablespoons white wine vinegar 

1 cup fresh or frozen and thawed peas 

1/4 cup finely chopped fresh cilantro 

1/4 cup finely chopped fresh mint leaves 

2 tablespoons fresh minced ginger 

2 cloves garlic, minced 

1 small white onion, finely diced

Cilantro Emulsion, recipe follows

Freshly ground pepper, to taste 

Cilantro Emulsion:

1 egg

1 teaspoon salt, plus more to taste 

1/4 cup chopped fresh cilantro leaves 

1/4 cup lemon juice 

1 tablespoon fresh minced ginger 

1 clove garlic, minced 

1/4 teaspoon white pepper 

1 cup olive oil


  1. Preheat the oven to 450 degrees F. 
  2. Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes. 
  3. Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
  4. Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve. 
  5. For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes. 
  6. Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole. 
  7. Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.