Curried Cauliflower and Potato Salad
['3 cups roasted cauliflower florets', '3 cups roasted Red Bliss potatoes', '1 teaspoon coriander seeds', '1 teaspoon cumin seeds', '1 teaspoon fennel seeds', '1 tablespoon curry powder', '1/4 teaspoon cayenne pepper', '3/4 cup diced roasted red bell peppers', '1/4 cup chopped cilantro', '1/2 cup mayonnaise', '1/4 cup plain yogurt', '1/2 small red onion, julienned', '1/2 cup thinly sliced celery', 'Juice and zest of 1 lemon', 'Kosher salt and freshly ground black pepper', '1/4 cup finely sliced green onions (white and light green parts)', 'for garnish']
Coarsely chop the cauliflower and potatoes into 1/2-inch chunks and set aside.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant, shaking the pan frequently, 2 to 3 minutes. Transfer them to a spice grinder and pulse until ground to a fine powder, then pour them into a small dish and mix in the curry powder and cayenne.
Set aside about 1 tablespoon each of the bell peppers and cilantro for garnish and place the rest in a large bowl. Add the mayonnaise, yogurt, red onion, celery, lemon juice and zest, reserved spices, and salt and black pepper to taste. Stir until smooth. Add the cauliflower and potatoes and mix well to coat evenly.
Transfer the salad to a large serving bowl. Garnish with the green onions and the reserved cilantro and bell peppers. Serve.
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