Curried Cauliflower & Bulgur Salad with Garlic Yoghurt
My Biggest Salad Secret? Start with Really Thick Yoghurt.
One of the simplest ways to elevate a salad is with a creamy yoghurt sauce, but only if your yoghurt is thick enough (like really thick)
Have you ever stirred lemon juice, garlic, herbs or harissa into yoghurt, only to watch it turn into a thin, runny sauce? Instead of sitting in beautiful creamy dollops, it slides over the salad, and if you have leftovers, it can leave everything looking a little sloppy by the next day.
That's exactly why I always reach for Cyclops Greek Yoghurt. It's the thickest Greek yoghurt I've found, with a beautifully silky texture that holds its shape even after adding lemon juice, garlic, tahini, herbs or spices.
It's my go-to for garlicky yoghurt, harissa yoghurt, tahini yoghurt and fresh herb sauces. I also love spreading it across the base of a serving platter before piling on salads or roasted vegetables and finishing with a few extra dollops on top. It instantly makes a dish feel a little more fancy and ensures every bite gets those creamy pockets of flavour.
It's such a small change, but it makes a huge difference to both the flavour and presentation of your salads.
Curried Cauliflower & Bulgur Salad with Garlic Yoghurt, Pickled Currants & Curried Pumpkin Seeds
Serves 6.
Gluten-free option: Swap the bulgur wheat for cooked millet or brown rice.
Salad
1 cauliflower, leaves removed
1 heaped tsp curry powder
½ tsp turmeric
4 tbsp olive oil
2 cups cooked bulgur wheat (or millet for GF)
1 celery stalk, diced
½ cup roughly chopped Italian parsley
1 cup roughly chopped coriander
Flaky sea salt & freshly ground black pepper
Pickled Currants
⅓ cup currants
4 tbsp white wine vinegar
½ tsp sugar
Garlic Yoghurt
1 cup Cyclops Greek yoghurt (super thick)
2 garlic cloves, finely grated
Juice of ½ lemon
Curried Pumpkin Seeds
60g pumpkin seeds
2 tsp brown sugar
2 tbsp water
1 tbsp olive oil
½ tsp curry powder
Pinch turmeric
Dressing
3 tbsp lime juice
3 tbsp white wine vinegar
¼ cup olive oil
1 heaped tsp runny honey
2 tsp Dijon mustard
½ tsp curry powder
¼ tsp turmeric
Method
Preheat the oven to 200°C fan bake.
Cut the cauliflower in half and place cut-side down. Slice every 3cm, then cut across twice to create medium-sized chunks (don't worry if they're not perfectly even). Toss in a large bowl with the curry powder, turmeric, olive oil, salt and pepper, then spread over a large baking tray. Roast for 25–35 minutes, until golden and tender. Leave to cool.
Meanwhile, combine the currants, white wine vinegar and sugar with 3 tbsp boiling water in a jar and leave to pickle.
Mix together the yoghurt, garlic, lemon juice, and season with salt.
Shake together all the dressing ingredients with a good pinch of salt and pepper in a jar.
Once the cauliflower has come out of the oven, reduce the oven to 150°C fan bake. Combine all the curried pumpkin seed ingredients except the pumpkin seeds with a pinch of salt in a small saucepan over a medium heat. Cook, stirring often, until the mixture has slightly thickened. Add the pumpkin seeds and continue stirring until evenly coated and there is no runny liquid left. Spread onto a lined baking tray and bake for 10 minutes, until dry and crunchy. Leave to cool.
Before tossing the salad together, reserve 1 tbsp each of the pickled currants, curried pumpkin seeds and chopped herbs for garnishing.
Add the cooked bulgur, roasted cauliflower, diced celery, remaining herbs, pickled currants and the dressing to a large bowl. Toss well and season to taste.
To Serve – Option 1
Spread the garlic yoghurt onto a large serving platter, spoon over the salad and finish with the reserved curried pumpkin seeds, pickled currants and herbs.
To Serve – Option 2
Spread half the salad over a serving platter. Dollop over half the garlic yoghurt, then top with the remaining salad. Finish with dollops of the remaining yoghurt and scatter over the reserved curried pumpkin seeds, pickled currants and herbs.
