| Prepare
the rice up to a day advance. Keep covered and refrigerated
until ready to use.
Heat
the oil in a large saucepan or wok over medium heat. Add the
cauliflower florets and stir-fry for about 3 minutes until
the cauliflower begins to tenderize. Add the curry powder
and continue to stir-fry the cauliflower until it is coated
with the curry powder. Add the water and continue to cook
the cauliflower until it is tender and the water is evaporated,
about 5 minutes.
Transfer
the cauliflower to a bowl and let it cool to room temperature.
In a
large bowl, combine the cooled cauliflower, cashews, mango,
peas, celery, carrot, red onion, green onions and mint. Toss
to combine.
Add
the rice to the cauliflower mixture, breaking the rice with
your fingers as you add it. Add the yogurt and toss the salad
to combine.
Season
the cauliflower salad with salt and fresh ground black pepper
to taste.
|
