Total Time

　　20 minutes

　　Serve this smoky curried salad with sliced chicken or sandwiches.

　　

Ingredients

4–6 servings

　　3 cups roasted cauliflower florets

　　3 cups roasted Red Bliss potatoes

　　1 teaspoon coriander seeds

　　1 teaspoon cumin seeds

　　1 teaspoon fennel seeds

　　1 tablespoon curry powder

　　1/4 teaspoon cayenne pepper

　　3/4 cup diced roasted red bell peppers

　　1/4 cup chopped cilantro

　　1/2 cup mayonnaise

　　1/4 cup plain yogurt

　　1/2 small red onion, julienned

　　1/2 cup thinly sliced celery

　　Juice and zest of 1 lemon

　　Kosher salt and freshly ground black pepper

　　1/4 cup finely sliced green onions (white and light green parts), for garnish

　　

Step 1

Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.

　　

Step 2

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.

　　

Step 3

Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.

　　

Step 4

Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.

　　Do Ahead

　　The salad can be stored in an airtight container in the refrigerator for up to 1 day.

　　From Guy Fieri Family Food: 125 Real-Deal Recipes—Kitchen Tested, Home Approved © 2016 by Guy Fieri. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.