Curried Cauliflower Quinoa Salad
Curried Cauliflower Quinoa Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.63 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 360 calories, 12g of protein, and 24g of fat each. It is brought to you by Simply Quinoa. 372 people have tried and liked this recipe. It works well as a reasonably priced salad. Head to the store and pick up scallions, curry powder, garam masala, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. Try Curried Cauliflower and Quinoa Salad, Curried Cauliflower, Pomegranate, & Quinoa Salad with NOW Foods, and Curried Cauliflower And Quinoa By Bluebird Kisses for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon brown rice vinegar
1 head cauliflower
1 1/2 cups cooked quinoa
2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
2 tablespoons oil
Salt + pepper to taste
1/2 cup finely chopped scallions
1/2 cup sliced / slivered almonds
1/4 teaspoon smoked paprika
1/4 cup roasted tahini
1/2 teaspoon turmeric
1/4 cup water
Equipment:
oven
bowl
baking sheet
whisk
frying pan
mixing bowl
Cooking instruction summary:
Preheat the oven to 400F. Chop the cauliflower into bite-sized florets, starting by removing the stem, then breaking the head into larger pieces. Add florets to a bowl, drizzle with oil and season with salt and pepper. Place cauliflower on a baking sheet and roast for 20 - 30 minutes until starting to brown, stirring every 10 minutes.While cauliflower is cooking, whisk together all the dressing ingredients until smooth. Taste and adjust salt and pepper accordingly. Set aside.When cauliflower is done roasting, let rest on the pan until cool enough to touch. Transfer back to the mixing bowl and add remaining salad ingredients. Pour dressing over salad and mix until fully combined. Season with a touch more salt and pepper if desired.Serve immediately, or chill in fridge for 30 minutes and serve cold.
Step by step:
1. Preheat the oven to 400F. Chop the cauliflower into bite-sized florets, starting by removing the stem, then breaking the head into larger pieces.
2. Add florets to a bowl, drizzle with oil and season with salt and pepper.
3. Place cauliflower on a baking sheet and roast for 20 - 30 minutes until starting to brown, stirring every 10 minutes.While cauliflower is cooking, whisk together all the dressing ingredients until smooth. Taste and adjust salt and pepper accordingly. Set aside.When cauliflower is done roasting, let rest on the pan until cool enough to touch.
4. Transfer back to the mixing bowl and add remaining salad ingredients.
5. Pour dressing over salad and mix until fully combined. Season with a touch more salt and pepper if desired.
6. Serve immediately, or chill in fridge for 30 minutes and serve cold.
Nutrition Information:
covered percent of daily need
