Top Eight Free: Your Guide to Allergy-Free Eating

2 tablespoons extra-virgin olive oil

Juice of two lemons

Juice of ½ orange

1 teaspoon salt

2 teaspoons turmeric

2 teaspoons black mustard seeds

½ teaspoon ground coriander

½ teaspoon ground cumin

Dash of cayenne pepper

1 medium head fresh cauliflower, chopped into bite-sized florets

4 cups unpeeled red skinned potatoes cut into ½ inch cubes

1/3 cup minced fresh cilantro

4 scallions, chopped

In a large serving bowl, whisk together olive oil, lemon juice, orange juice, salt, turmeric, mustard seeds, coriander, and cumin.  Set aside

Place a steamer basket in a large saucepan and add about 1 inch of water to the pan.  Heat the pan on the stove until boiling, then add cauliflower and steam until fork-tender, about five minutes.   Immediately drain into colander and rinse with cold water to stop the cooking.  Drain and add to bowl with dressing, tossing gently.  Set aside.

Using the same pan that you used to cook the colander, fill the pan with water and bring to a boil.  Add potatoes.  Boil until cubes are easily pierced with a fork, but still retain their shape.  Drain and rinse as with the cauliflower. Add to serving bowl.

Add cilantro and scallions.  Toss gently until the entire salad is coated in dressing. 

Salad can be served immediately, or you can hold it in the refrigerator for several hours to overnight before serving, which will allow the flavors to develop more fully.

© 2007 Jeanette Bradley