Tandoori Cauliflower Salad

5c± cauliflower florets

1c well chopped carrot

1c craisins

1c frozen peas

3/4c mayonnaise

3/4c plain Greek yogurt

2T Indian Tandoori powder

2T fruity white balsamic vinegar

2t organic honey

1" chunk of ginger root

1 lg. garlic clove

1t fresh ground black pepper

1t or more, salt

So often when creating a recipe, I'll think, 'oh, celery would be nice onion would be good' but I've run out of them.  So then it's either go to the store or find a creative way to combine what I have.  Today I did the latter.  I love making curries.  Hot, cold, all kinds of curries.  Tandoori is a slightly sweeter blend of spices than most curries, but you could substitute curry powder in this recipe.

In a large bowl, combine cauliflower, carrots, craisins and peas.  In a smaller bowl mix the very finely minced ginger and garlic with the rest of the ingredients for the dressing.  Taste to be sure the flavors are what you want.  Don't over-season though, since the spices will sort of burst after hydrating a while in the yogurt and mayonnaise.  If it needs to be thinner, add a little milk, water or a bit more vinegar or yogurt.  Pour over vegetables and mix well.  Chill several hours, stirring a couple times.

During this time the craisins will rehydrate, absorbing quite a bit of liquid.  You may need to add a little more at the end to keep the consistency the way you want it. . .Lin