My version of Trader Joe’s kale & cauliflower curry salad

Has anyone tried this salad from Trader Joe’s?

I wanted to make this for myself the second I laid eyes on it in the prepared section of the store.  I knew my version would have a gluten free grain instead of the TJs one with wheat berries.

I looked up the ingredients online and basically winged it from there.  I loved it, but then I like all things kale so that’s no surprise.  Kyle really liked it too though, so there you go.

If you are so inclined you could maybe add sautéed onions (that means it won’t be remotely fodmaps friendly though).

I’m not sure this is substantial enough to hold up as a main dish.  Maybe with the addition of some chickpeas or lentils.

We paired ours with leftovers from the weekend.

P didn’t try this dish and that’s only because I don’t know the allergen situation for the facility that makes this curry powder.  Usually I buy spices from WF or TJs (depending on what they are) but this curry was a gift so I figure I’ll just play it safe and err on the side of caution.  He likes plain cauli, kale, and rice anyway, so I just gave him the parts of the dish without sauce.

And now he loves golden raisins too.

Trader Joe’s Kale & Cauliflower Curry Salad [gluten free, dairy free, vegetarian (vegan option*), soy free*, nut free, seed free]

Ingredients:

• 2 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup mayonnaise*
• 5 oz chopped kale
• 1 medium (or 1/2 large) head cauliflower, cut into florets
• 1/4 cup golden raisins
• 1 cup cooked white rice (or grain of choice)

Directions:

If you don’t already have a cooked grain, make that as per the directions.  I used white rice this time, but quinoa, sorghum, or brown rice would all be awesome gluten free substitutions.

Chop cauliflower and steam until just barely tender so it is day to pierce with a fork but won’t mash.  While it’s steaming, combine sauce ingredients (oil, spices, and mayo) in a large mixing bowl.

Once the cauli is cooked, add it to the bowl with the sauce and toss to coat.  Next steam the kale and add it to the bowl as well.  The kale should steam for no more than a minute, just so it barely wilts.

Finally add the raisins and rice.  Once again stir to combine everything.  I like using massive mixing bowls that have lids because then I can shake them really well so the sauce gets in every nook and cranny.

Serve immediately or store in the fridge and serve chilled.  I prefer it as a cold salad because the flavors seem to meld and really come out as they marinate over time.  For that reason, this is a great make ahead dish.

*Be sure the mayonnaise you use suits your dietary needs.  Many have soybean oil, so check that yours is either entirely canola oil based or another oil that you tolerate.  To make vegan, choose a vegan mayo like Vegenaise, but realize that will likely contain soy.  I am really into Sir Kensington’s mayo at the moment (order via Thrive Market for a discount).