Cauliflower salad is sure to please the toughest customer with its superb taste and wonderful looks. Traditionally made with brine shrimp, this meal gets new life when made with the one-two punch of cauliflower and coriander. Your guests will be begging for more.First, preheat the oven to 40° and grease a 21x10" casserole dish.
Begin with a base of cauliflower like there's no tomorrow.
Next, sprinkle with coriander. (NEVER add too much!)
Next, mix in acid slowly like you're on a cooking show.
Spread the curry powder with your hands. (this step must be done slowly to avoid overcooking!)
Sprinkle with flour.
Cook 40 minutes or until the cauliflower is crispy.
This dish is best served cold. What a treat! (But don't forget the antacid!)
