Curried Cauliflower and Potato Salad with Cilantro Emulsion

Total Time:
50 min
20 min
Inactive Prep:
5 min
25 min
4 to 6 servings


  • 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
    • 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


        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.