Curried Cauliflower Quinoa Salad
It’s simple, easy and full of so much flavor.
Servings: 4 Servings
Calories: 330kcal
Ingredients
for the salad:
- 1 head cauliflower
- 2 tablespoons oil
- 1 1/2 cups cooked quinoa
- 1/2 cup sliced / slivered almonds
- 1/2 cup finely chopped scallions
- Salt + pepper to taste
for the dressing:
- 1/4 cup roasted tahini
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon brown rice vinegar
- 2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne optional
- Salt + pepper to taste
Instructions
- Preheat the oven to 400°F.
- 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.
Nutrition
Calories: 330kcal | Carbohydrates: 24g | Protein: 9g | Fat: 23g | Saturated Fat: 2g | Sodium: 167mg | Potassium: 413mg | Fiber: 5g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 17.3mg | Calcium: 88mg | Iron: 2.9mg