I’ve always been a voracious reader (and eater, truth be told) and when e-readers first came out, I swore up and down that nothing – nothing! – would ever replace a physical book in my mind. I loved the feel of them in my hand, the smell of the paper, and seeing them stacked up on my bookshelves. Well, fast forward a few short years later and my kindle is one of my very favorite things. I love having so many books at my fingertips and not having to carry so many heavy books when I travel. The one thing it hasn’t replaced? My cookbooks. I will confess that I probably have a bit of a cookbook addiction. I love them. I read them like novels, pouring over the beautiful photos and stuffing bits of colorful post-it notes onto the pages of recipes I want to try. Growing up, my grandmother had the most impressive collection of cookbooks I’ve ever seen and I’m fairly certain my love of cookbooks comes straight from her. Some of the best books her in collection? Small town church cookbooks. Those little gems are filled with home cooking treasures and I love to read them for inspiration from fellow home cooks. This week’s recipe for Curried Cauliflower Quinoa Salad was inspired by a recipe for curried cauliflower I found in just such a cookbook.
This recipe is an simple, flavorful salad that can be served warm or cold and easily assembled ahead of time for parties or make and go lunches. The salad starts with a basic quinoa prepared with chicken broth. We used tricolor to give the dish texture and variation in color tones but you can use whatever you have on hand. A head of cauliflower is, coarsely chopped into florets and then coated in melted coconut oil and then tossed with curry powder, garlic, and salt. It is roasted in the oven until the edges are just crispy, usually about 25 minutes. While the curry is roasting, you will whip up a simple little vinaigrette with shallot and toast some pine nuts. Toss all of the ingredients together in a large bowl and sprinkle in some golden raisins and you’re done! Curried Cauliflower Quinoa Salad for the win. The recipe is vegetarian and should be gluten free, though be sure to check your spices to be sure.
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- 1 head of cauliflower, cut into medium sized florets
- 3 Tablespoons of coconut oil, melted
- 1 Tablespoon yellow curry powder (we like Penzey's Sweet Yellow Curry Powder)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 Tablespoons good quality extra virgin olive oil
- 2 Tablespoons white wine vinegar
- 1 heaping Tablespoon of minced shallot
- Salt and pepper to taste
- 2 cups cooked quinoa (recommend cooking the quinoa in chicken broth for extra flavor)
- ¼ cup pine nuts
- Preheat the oven to 375 degrees.
- Add the cauliflower and melted coconut oil to a large bowl and gently toss to coat the cauliflower.
- In a small bowl, mix together the curry powder, garlic powder and salt.
- Add the spice mixture to the cauliflower and mix well until the cauliflower is thoroughly coated.
- Transfer the cauliflower mixture to a large baking sheet and bake at 375 degrees for 20-30 minutes or until the edges are starting to brown and crisp a bit.
- In a medium bowl, place the minced shallot, oil and vinegar and whisk to combine.
- Add salt and pepper to taste.
- Using a large bowl, gently mix together the quinoa, cauliflower, golden raisins, and pine nuts. Add the vinaigrette and toss until the flavors are mixed.
- Salad may be served warm or refrigerated until ready to eat and served cold.