Pickled shallot curry potato salad

Curry roasted vegetables

• 2 cups cauliflower florets
• 1 1/2 cups sliced potatoes
• 1 tsp curry powder
• 1/2 tsp fennel seeds
• 1/2 tsp garlic powder
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• Olive oil

Pickled shallots

• 1 cup sliced shallots 
• 1 cup pickle juice
• 1/4 cup red wine vinegar or apple cider vinegar
• 1-2 tbsp sugar
• 1 tsp mustard seeds
• pinch of salt

Cream cheese hummus

• 1 cup hummus
• 1/3 cups cream cheese

To serve:

• Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa
• Pomegranate seeds
• Chopped mint
• Toasted black sesame seeds
• Toasted pine nuts

Chutney dressing:

• 1/3 cup smooth apricot chutney or onion marmalade
• 1-2 tbsp honey
• 1-2 tbsp apple cider vinegar
• 1/4 cup full cream milk or coconut milk
• Pinch of salt