Home > food, salad > Lazy (Wo)man’s Version of Ad Hoc’s Curried Cauliflower & Chickpeas

Lazy (Wo)man’s Version of Ad Hoc’s Curried Cauliflower & Chickpeas

Salad

Lazy man’s version with some leftover poached chicken breast on top

Recipes from the Ad Hoc cookbook are fussy. Each recipe features a bunch of sub-recipes (for this one, you have to follow other recipes for pickled onions, a sachet, boiled chickpeas and dressing). Sure, they taste good but is it really worth it? I can never remember to soak my dried chickpeas the night before and even if I do, plans often change the following day and I end up with sprouted chickpeas that ultimately end up in the compost.

I’ve made this once as written:

In this pic, we followed the Ad Hoc recipe as written. Tasty but a lot of work and not terribly different from the short cut version pictured at the top and bottom of this post!

It was great but last night’s lazy man’s version tasted just as good and saved me TONS more time. I usually have pickled red onions in the fridge but ran out and haven’t had a chance to replace them so I substituted pickled ginger instead–TASTY! I used a drained can of chickpeas instead of boiling the chickpeas myself and saved myself another day. All told, this took about 30 minutes to throw together…the most time-consuming was waiting for the water to boil. I topped it with some leftover poached chicken (leftover from Khao Man Gai) but would have been just as happy eating this meatless.

Lazy Version of Ad Hoc’s Curried Cauliflower Chickpea Salad (serves 4-5 as a main)

Salad:

  • 1 head cauliflower (~2 lbs), cut into bite-sized florets
  • kosher salt
  • 1 Tbsp white vinegar
  • 1 (15 oz) can chickpeas
  • 1 (15 oz) can black olives (or you can get fancy if you want)
  • 1/4 cup pine nuts
  • 1-2 heads endive
  • 1-2 heads radicchio
  • 1/2 cup pickled red onions or pickled ginger (beni shoga)
  • handful of chopped parsley
  • pepper

Curried Vinaigrette:

  • 2 tsp curry powder
  • 1/2 cup champagne vinegar
  • 1.5 cup canola oil
  • 1 tsp minced garlic
  • salt & pepper to taste
  1. Boil 8 cups of salted water with vinegar. Once the water comes to a boil, cook cauliflower for 4-5 minutes until al dente. Using a slotted spoon, lift cauliflower onto a tray to cool.
  2. Make your vinaigrette by putting everything into a jar and shaking or whisking in a bowl. Season with salt & pepper to taste.
  3. Thinly slice endive, radicchio and parsley and soak in cold water for 5-10 minutes so that the lettuces to crisp up. Drain & spin in the salad spinner.
  4. Lightly toast your pine nuts for 5 minutes in the oven at 375 or in a small pan. Be careful–they burn fast! Still tastes good if you don’t toast them either.
  5. In a large bowl, mix cauliflower, endive, radicchio, parsley, pickled onions/ginger and pine nuts. Toss with 1/4 cup vinaigrette and season with salt & pepper.
  6. Drain chickpeas & olives. Add to salad with another 1/4 cup vinaigrette. Add more vinaigrette or salt & pepper to taste.

Lazy man's curried cauliflower chickpea salad

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Categories: food, salad
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