CURRY ROASTED CAULIFLOWER & QUINOA SALAD
8:33 AM
Get ready for a different flavor sensation! It's a nice balance of sweet, a bit of tang and curry flavor that I just can't get enough of. If you love roasted cauliflower and the combination of ingredients in this salad, I have no doubt you will find this to be a great addition to your meal rotations.
This recipe came about from a recent trip to a small grocery store near me. I picked up a version they had and thought it was good enough to recreate for the recipe collection. The quinoa is my own addition, I wanted to add some protein and extra fullness to the salad. The remaining ingredients are almost the same. I did have to guess at the dressing but it came out perfect, even better than theirs I think...much less oily. This can easily be a side salad or a full meal. Great for to-go lunches as well, can be served at room temp or chilled.
To all of those who have picked up a copy of THE ARCHIVES VOL 1, thank you so much! :)
Roast your cauliflower and prepare your quinoa...
Mix the dressing and gather the rest of the ingredients...
toss everything together and you're ready for a flavorful and filling salad!
CURRY ROASTED CAULIFLOWER & QUINOA SALAD
Ingredients
- 1/2 cup dried quinoa
- 1 cup water (or just under)
- 1 large head of cauliflower
- 1 medium apple (I used Fuji), cored and diced
- 1/2 cup golden raisins
- 1/3 cup shredded coconut
Dressing
- 3 tablespoons grapeseed or olive oil
- 2 - 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon or orange juice
- 1 tablespoon water
- 2 teaspoons curry powder
- mineral salt & fresh cracked pepper, to taste
Preheat oven to 425 degrees F. Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool.
Rinse your quinoa using a fine mesh sieve (honestly, I usually skip this part but have it here for good measure. Don't feel you have to do it but you may find that you prefer it that way.) In a medium pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn heat off, uncover and let rest for 15 minutes. Fluff with a fork and set aside.
In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like.
In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat.
Serve at room temperature or chilled.
Serves 4
Notes:
If you know and love the Orange Muscat Champagne Vinegar from Trader Joe's, or elsewhere, this is a great place to use it! Use it in place of the apple cider vinegar.
Sub in a tablespoon or so of water for the oil. Try using 1 tablespoon oil and 2 - 3 tablespoons water.
Feel free to use regular raisins or currants. Cranberries may even be a nice change up.
For my quinoa, I buy one bag each of white and tri-color and mix them together creating a nice blend of color and texture.
Enjoy this flavor combination, it's delicious!
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