Curried Cauliflower and Potato Salad with Cilantro Emulsion - PCOS-Friendly Recipe
This Curried Cauliflower and Potato Salad with Cilantro Emulsion is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 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
Instructions
- Preheat the oven to 450 degrees F. 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. 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. 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. 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. 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. 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. Yield: 1/2 cup.
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Frequently Asked Questions
Yes, this Curried Cauliflower and Potato Salad with Cilantro Emulsion recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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