A colorful vegetarian salad that packs a big flavor punch. To make this recipe vegetarian or vegan, just cook your quinoa in water instead of broth.
Course
Vegetarian
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4servings
AuthorHolly at With Two Spoons
Ingredients
For the Roasted Cauliflower
1head of cauliflowercut into medium sized florets
3Tablespoonsof coconut oilmelted
1Tablespoonyellow curry powderwe like Penzey's Sweet Yellow Curry Powder
1teaspoongarlic powder
1teaspoonkosher salt
For the Vinaigrette
4Tablespoonsgood quality extra virgin olive oil
2Tablespoonswhite wine vinegar
1heaping Tablespoon of minced shallot
Salt and pepper to taste
For the Salad
2cupscooked quinoarecommend cooking the quinoa in chicken broth for extra flavor
1/4cuppine nuts
Instructions
Cauliflower:
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.
Vinaigrette:
In a medium bowl, place the minced shallot, oil and vinegar and whisk to combine.
Add salt and pepper to taste.
For the Salad:
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.