Rice Salad with Cauliflower, Cashews, and Mango
A vibrant, textured grain salad with sweet mango and toasted curry notes
Why This Recipe Works
The success of this salad depends on the rice texture; it should be cooked through but toothsome, avoiding the 'blow out' that occurs with over-boiling. It is a bright, fragrant dish that balances the crunch of roasted cashews with the sweetness of fresh mango.
Instructions
Bring a large pot of salted water to a boil. Add the rice and cook until the grains are tender but still have a slight bite, usually 10 to 12 minutes—taste frequently toward the end to ensure they do not become mushy.
Drain the rice thoroughly and spread it out on a rimmed baking sheet to cool slightly and prevent overcooking.
Heat the oil in a large skillet over medium-high heat until it shimmers. Add the cauliflower florets and a pinch of salt, cooking until the edges are browned and the centers are tender-crisp, about 5 to 7 minutes.
Reduce the heat to medium and stir in the curry powder. Cook until the spices are fragrant and have deepened in color, about 30 seconds, then remove from the heat and let the mixture cool.
Combine the cooled rice, cauliflower mixture, currants, cashews, mango, and chives in a large bowl. Toss gently to combine and season with salt and pepper to taste.
Serve at room temperature or slightly chilled.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The rice can be cooked a day ahead and stored in the refrigerator. The cauliflower can also be roasted a day ahead.
What substitutions can I make?
- basmati rice: long-grain white, jasmine, or Texmati rice
