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. Enjoy this flavor combination, it’s delicious!
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!Print
CURRY ROASTED CAULIFLOWER & QUINOA SALAD
Sweetness, a bit of tang and curry flavors all come together with the roasted cauliflower and quinoa to make a great salad sensation!
- 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
- 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.
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.