Sweetness, a bit of tang and curry flavors all come together with the roasted cauliflower and quinoa to make a great Curried Cauliflower Salad sensation!
Preheat oven to 425 degrees F.
Prep + roast cauliflower: 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.
Curry dressing: 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.
Quinoa: See notes if making quinoa from scratch, or use this quick + easy Instant Pot Quinoa recipe.
Assemble: In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat.
Serve at room temperature or chilled.
Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.
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.
Feel free to use regular raisins or currants. Cranberries may even be a nice change up.
Oil-free dressing: Sub in water for the tablespoon of oil.
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.
How to make quinoa: Rinse 1/2 cup 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 scant 1 cup of 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. Recipe will make 1 1/2 cups.
Keywords: curried cauliflower salad