Roasted Curried Cauliflower Quinoa Salad Recipe
A vibrant and nutritious Roasted Curried Cauliflower Quinoa Salad featuring tender roasted cauliflower florets seasoned with curry powder, combined with fluffy quinoa, sweet diced apple, golden raisins, and shredded coconut. Tossed in a tangy and slightly sweet curry dressing, this salad is perfect served at room temperature or chilled, making it a delightful and wholesome meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 large head of cauliflower
- 1 medium apple (Fuji preferred), cored and diced
- 1/2 cup golden raisins
- 1/3 cup shredded coconut
- 1 cup dried quinoa
- 1 3/4 cups water (for cooking quinoa)
- Optional: 1/4 cup chopped cilantro, for serving
Dressing Ingredients
- 1 tablespoon olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon or orange juice
- 2 tablespoons water
- 2 to 2 1/2 teaspoons curry powder
- Mineral salt and cracked pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting the cauliflower.
- Prep and Roast Cauliflower: Cut the cauliflower into florets and spread them in a single layer on a large rimmed baking sheet. Drizzle with olive oil and toss to coat evenly. Roast in the preheated oven for 40 minutes, stirring halfway through to ensure even browning. Remove from oven and allow to cool.
- Prepare Curry Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, pure maple syrup, lemon or orange juice, water, curry powder, salt, and cracked pepper. Set aside to let the flavors meld. Taste and adjust seasoning if needed.
- Rinse Quinoa: Rinse 1 cup of quinoa thoroughly under cool running water using a fine-mesh sieve to remove any bitterness.
- Cook Quinoa: In a medium pot, combine rinsed quinoa and 1 3/4 cups of water. Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes until water is absorbed. Turn off heat, uncover, and let quinoa rest for an additional 15 minutes. Fluff with a fork and set aside.
- Assemble Salad: In a large mixing bowl, combine the cooked quinoa, roasted cauliflower, diced apple, golden raisins, shredded coconut, and curry dressing. Toss well to coat all ingredients evenly.
- Serve: Serve the salad at room temperature or chilled. Optionally garnish with chopped cilantro. This salad pairs deliciously with soft and chewy naan bread on the side.
- Yield: This recipe serves 4 people.
Notes
- The quinoa can also be cooked in an Instant Pot using a quick method if preferred.
- Adjust the curry powder amount according to your taste preference for spiciness.
- You can substitute lemon juice with orange juice in the dressing for a slightly sweeter citrus flavor.
- For extra freshness, add chopped cilantro just before serving.
- This salad keeps well refrigerated for up to 3 days and tastes great both chilled or at room temperature.
