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Roasted Cauliflower-Quinoa Salad

Gluten-Free

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This great winter salad can be completely vegetarian or can have some shredded rotisserie chicken in it. The second option leads to a perfect blend of savory and sweet, heat and cool. Perfect for any winter's day. The vegetarian option is ever lighter but just as delicious.

Prep Time 1 hour

Serves: 4

Difficulty Level: Low

Roasted Cauliflower-Quinoa Salad

Ingredients:

Cauliflower - 1 head (cut into 1-inch florets)

Seedless red grapes - 2 1/2 cups

Quinoa - 1/2 cup

Greek Yogurt - 1/2 cup (plain (full fat))

Curry powder - 1/2 tsp.

Cumin - 1/4 tsp.

Lime juice - 2 tsp. (fresh)

Cilantro - 1/4 cup (chopped)

Cashews - 1/4 cup (unsalted, roasted)

Rotisserie Chicken - 2 cups (shredded, optional)

Olive oil - as needed

Salt and Pepper - as needed

Method of Preparation:

Preheat the oven to 450°F and line a baking tray with foil or baking paper. Combine the cauliflower and 2 cups grapes with 1 tablespoon oil. Roast the cauliflower, stirring occasionally. The grapes should be slightly wilted and the cauliflower golden brown and tender - 25 minutes in total.
In a small pan, stir 1/2 teaspoon salt with 1 cup water and bring to boil over medium-high heat. Add the quinoa and simmer. Cover and cook until all the liquid has been absorbed and the quinoa is tender - 15 minutes. When done, remove from the heat and let it sit (covered) for a couple of minutes. Then transfer the quinoa to a medium bowl.
Halve the remaining grapes and pulse in a food processor. Add yogurt, curry, cumin, lime juice and remaining oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. The mixture should be slightly chunky.
Then, combine the quinoa with 3 tablespoon dressing and cilantro. Divide equally among 4 plates and top with cauliflower, cashews and chicken (if using). Drizzle the remaining dressing and serve.

Chef's Tip:

If you've got some left-over cauliflower stem from this recipe, don't throw it away. Peel, chop it up and add to a stir-fry.

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