Yum! I loved this recipe, as did my 7 year old daughter. My only complaint is that it has too many onions. If you have leftovers, they become quite overpowering if left in the fridge overnight. (I would reduce by half). Oh, and my cashews burned the first time around. 8 minutes roasting time may be too long; check them after about 5. Otherwise, a great side! Did you know broccoli and cauliflower are associated with a decreased risk of cancer? Omit the bacon if you are vegetarian or want to be even more health conscious. This makes a BIG salad.
2 T plus 1/3 c honey
3/4 cup unsalted cashews
1/8 tsp cayenee
1/8 t salt
1/2 lb turkey bacon
1 med-large head broccoli
1 med-large head cauliflower
1 red onion, chopped
2/3 c dried currants or raisins
1/2 c canola mayonnaise
1/4 c evoo
1/4 c cider vinegar
1 T soy sauce
Preheat oven to 350
Combine 2 T of honey and cashews, cayenne, and salt in a small bowl and mix well. Spread the mixture out on a baking sheet. Arrange the bacon strips on a separate baking sheet. Put both baking sheets in the oven to roast.
Roast the cashews for 8 minutes and set aside to cool. Roast the bacon for about 15 min, until crisp and browned, and set the strips on paper towels to absorb excess oil.
Cut the broccoli and cauliflower into florets. Combine the florets with the onion and currants in a large bowl, and toss well. Crumble in the bacon.
Make the dressing by whisking together the mayo, remaining 1/3 c honey, evoo, vinegar and soy sauce. Toss the dressing with the salad and refrigerate the chill.
Just before serving, chop the cashews and toss them into the salad.