Cauliflower Quinoa Arugula Salad Food

CAULIFLOWER AND ARUGULA SALAD

Steps:

• In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
• Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
• Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
• When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.

CAULIFLOWER, QUINOA & ARUGULA SALAD

Steps:

• Preheat oven to 425°F. Combine water and quinoa in a small saucepan. Bring to a boil. Reduce heat to low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
• Meanwhile, toss cauliflower with 1 Tbsp. oil, 1 Tbsp. lemon juice, ¼ tsp. salt, and ⅛ tsp. pepper on a rimmed baking sheet. Roast, stirring once halfway through, until the cauliflower is tender and browned in spots, about 14 to 17 minutes. Let cool for 5 minutes.
• Mash garlic with the remaining ⅛ tsp. salt into a paste on a cutting board with the side of a chef's knife. Transfer to a large bowl. Add mustard, the remaining 3 Tbsp. lemon juice, and the remaining 1/8 tsp. pepper. Whisk in the remaining 3 Tbsp. oil. Add arugula, carrot, tomatoes, dill, the cooked quinoa, and the roasted cauliflower. Toss gently to combine. Sprinkle with almonds.

CAULIFLOWER QUINOA SALAD

Steps:

• Bring 200ml water to the boil. Add quinoa and orange juice. Season and bring back to the boil. Reduce the heat and simmer for 10 mins, remove from heat and leave to cool.
• In another pan, cook the cauliflower in boiling salted water for 4 mins, now add peas and beans and cook for a further 2 minutes.
• drain and refresh in cold water.
• mix the mustard, oil and vinegar together.
• slice the pear.
• Toss everything together in a bowl and garnish with parsley if desired.

CAULIFLOWER AND ARUGULA SALAD

Steps:

• In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
• Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
• Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
• When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.

QUINOA SALAD WITH ARUGULA & SWEET POTATOES

Steps:

• Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
• In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
• In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.