Two very good cooks I know make this salad, though each salad is slightly different. My version uses blanched cauliflower as I prefer the less crunchy texture of the cauliflower.
Thanks Michelle and Robyn for inspiring this.
My version has currants instead of sultanas, as I don’t like sultanas in salads.
Variations include using different vegies. I feel it really needs the apple and celery, but the corn could be substituted for peas and onion for spring onion.

The Bush Gourmand

Creamy Curried Cauliflower Salad

A deliciously creamy and versatile vegetable salad

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Course: Salad

Cuisine: Australian

Ingredients Method Notes

Ingredients

  

Salad

• 1/2 head of a small cauliflower cut into small florets (cut stems too!)
• 1/2 red apple cut iinto chunks
• 1/2 red onion cut into chunks
• 2 stick celery large slice
• 1/4 red capsicum large dice
• 1/4 green capsicum large dice
• handful slivered almonds
• handful currants
• 1/4 cup frozen corn niblets

Dressing

• 3 heaped Tbsp thickened cream or plain yoghurt
• 1/4 cup mayonnaise
• 2 tsp curry powder
• 1 tsp dry mustard

Method

 

Salad

1. Place apple, onion, celery and capsicum pieces into Thermomix bowl.
2. Chop 3 seconds, speed 5. Scrape down and chop again for a second or two if necesary.
3. Alternatively, chop all veggies into small dice.
4. Place into a large bowl.
5. Add 1 litre water to Thermomix bowl and set 10 min/Varoma/sp 1.
6. Place cauliflower and corn niblets into Varoma bowl and steam for 2 - 3 minutes until cauliflower is still slightly crunchy, not soft.
7. Allow to cool a little and add to salad bowl.

Dressing

1. Mix together and add to salad when cauliflower has cooled.

Notes

You can also use broccoli and cauliflower.
Try spring onion instead of red onion.
Corn can be replaced with baby peas.