curried cauliflower and quinoa salad

This is a crowd pleaser. I promise you this.

I have made this to take with me to the park, to concerts at the Hollywood Bowl, to summer bbqs, and also just as a delicious side dish OR entree for a weeknight dinner.

The tanginess of the lemon + parsley pair perfectly with the oily & crispy roasted cauliflower alongside the chewiness of the quinoa. Its an explosion of flavor and texture in your mouth what will leave all of your guests wanting more.

So make a lot.

PREP TIME: 10 MINUTES

COOK TIME: 50 MINUTES

INGREDIENTS

1 cup dry quinoa rinsed

1 3/4 cup water

1 tsp salt

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1 whole cauliflower, rinsed and cut into small florets

2-3 tsp curry powder

1/2 tsp turmeric

Salt and pepper 

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3 tbsp Avocado oil (or sunflower oil- any high heat oil will do)

2 lemons juiced

1 large handful of parsley, rinsed, destemmed and roughly chopped

1/2 tsp Crush red pepper flakes  (or more if you like it hot like I do :)

3 tbsp olive oil

1.5 tsp salt + more to taste

fresh cracked pepper

DIRECTIONS

Add quinoa and water and salt in pot and bring to a boil. Cover and lower to simmer and cook for 15 mins. At 15 mins turn off heat and place paper towel in between pot and lid. Let sit 5 mins before fluffing.

Meanwhile, mix cauliflower with cooking oil, curry powder, turmeric, salt and pepper. Spread on roasting pan and roast at 400 for 25-35 minutes or until golden brown and a small bit of charring (stirring often) 

Once done roasting, throw roasted cauliflower and quinoa in large mixing bowl. Add lemon, parsley, crushed red pepper, EVOO and more salt and pepper to taste. Enjoy hot or room temp!