The Curried, Coconut-y Cauliflower Stew That Started as a Salad

In early September, I discovered a chickpea-and-cauliflower salad at my local co-op. Its mix of tastes and textures—salty black olives, sweet golden raisins, toasty pine nuts, and a sharp, intensely curried dressing—had me analyzing every bite, inspecting the ingredient list, and sea. view full post