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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Cauliflower and Curry Quinoa Salad Recipe

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This recipe for Roasted Cauliflower and Curry Quinoa Salad is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole head of cauliflower cut into bite size pieces
2-3 C cooked quinoa
⅓ C chopped red onion (or green onion)
⅓ C dried cranberries (more if you like)
⅓ C roasted cashews, chopped (more if you like)
1 15 oz. can of chickpeas, drained
½ C cilantro, chopped
½ C mint, chopped
1 tsp mild curry powder
1 tsp turmeric
1 tsp cumin
1 tsp tandoori spice
Salt and pepper to taste
Juice of two lemons (or limes)
⅓ – ½ C olive oil
Salt and pepper to taste
Directions:
Directions:
1. Preheat oven to 400ºF
2. Cut up cauliflower into bite size pieces and place on cookie sheet
3. Drizzle with olive oil, salt and pepper
4. Bake until tender but still has a bite
5. While cauliflower is cooking, cook quinoa in either water or broth (chicken or vegetable) with curry
powder, turmeric, tandoori, cumin and cinnamon
6. When done, set aside to cool
7. In a large bowl place red onion, dried cranberries, cashews, cilantro and mint
8. When cauliflower and quinoa have cooled, mix in bowl
9. For dressing, add lemon juice and salt and pepper to taste
10. Whisk in oil olive until it emulsifies
11. Toss with salad to coat

Salad is best at room temperature but can be served cold as well. Enjoy!

 

 

 

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