From the October/November 2018 issue
Serves 4


For the salad:

  • 1 large head cauliflower, cored and cut into florets
  • 1/2 medium red onion, thinly sliced
  • 2 TBSP extra-virgin olive oil, divided use
  • 1 tsp ground turmeric
  • 1/2 tsp curry powder
  • Sea salt, to taste
  • 1 pound raw peeled and deveined shrimp
  • 1 cup red grapes, halved
  • 1/4 cup finely chopped fresh parsley

For the dressing:

  • 2 TBSP tahini
  • 2 TBSP fresh lemon juice
  • 1 TBSP extra-virgin olive oil
  • 1 TBSP maple syrup
  • 1/4 tsp curry powder
  • Water, as

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