CURRIED CAULIFLOWER QUINOA SALAD
It's simple, easy and full of so much flavor.
Provided by Alyssa
Categories Salad
Time 40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- Chop the cauliflower into bite-sized florets, starting by removing the stem, then breaking the head into larger pieces. Add florets to a bowl, drizzle with oil and season with salt and pepper. Place cauliflower on a baking sheet and roast for 20 - 30 minutes until starting to brown, stirring every 10 minutes.
- While cauliflower is cooking, whisk together all the dressing ingredients until smooth. Taste and adjust salt and pepper accordingly. Set aside.
- When cauliflower is done roasting, let rest on the pan until cool enough to touch. Transfer back to the mixing bowl and add remaining salad ingredients.
- Pour dressing over salad and mix until fully combined. Season with a touch more salt and pepper if desired.
- Serve immediately, or chill in fridge for 30 minutes and serve cold.
Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Protein 9 g, Fat 23 g, SaturatedFat 2 g, Sodium 167 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
ROASTED CARROT CAULIFLOWER QUINOA SALAD WITH SUNSHINE DRESSING
Beautiful roasted carrot cauliflower quinoa salad tossed with fresh herbs, sweet Medjool dates and salty pistachios. This vegan cauliflower quinoa salad is lightly dressed with a bright sunshine dressing for the perfect plant-based lunch or side dish!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Lunch Salad Vegan Vegetarian
Time 50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies with the oil and spices. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.
- While the veggies are roasting, you can cook your quinoa: add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace the lid and allow quinoa to steam for 5-10 more minutes.
- Once quinoa is done cooking, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, pistachios and peas.
- Make the sunshine dressing: in a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing so that it's nice and pourable. Taste and add more salt and pepper if necessary.
- Pour dressing over the salad and mix well to combine. Serves 4 as a main meal, 6 as a side.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 391 kcal, Fat 16.2 g, SaturatedFat 1.9 g, Carbohydrate 55 g, Fiber 10 g, Sugar 18.7 g, Protein 12.2 g
CAULIFLOWER, QUINOA & ARUGULA SALAD
Roasted cauliflower shines in this veggie-packed dinner salad. We love the peppery taste of baby arugula, but any tender green will work well here. We let the cauliflower cool a bit before we add it to the salad. It's delicious warm, but you could roast it a few hours in advance and refrigerate it until you're ready to assemble the salad to speed things up.
Provided by Hilary Meyer
Categories Healthy Diabetes-Friendly Recipes
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354 calories, Carbohydrate 29 g, Fat 25 g, Fiber 7 g, Protein 9 g, SaturatedFat 3 g, Sodium 332 mg, Sugar 6 g
MOROCCAN CAULIFLOWER WITH PRESERVED LEMON
This rich, hearty cauliflower side dish with zesty Moroccan seasoning can also be served as a vegetarian main course.
Provided by Christine Benlafquih
Categories Side Dish
Time 35m
Yield 3
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices-cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)-and set aside.
- In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.
- Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
- Sprinkle the fresh cilantro over the cauliflower and serve.
Nutrition Facts : Calories 331 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 9 g, Protein 7 g, SaturatedFat 4 g, Sodium 1130 mg, Sugar 8 g, Fat 28 g, ServingSize 3 servings, UnsaturatedFat 0 g
CAULIFLOWER QUINOA SALAD
This also works well with broccoli which turns out slightly firmer. quinoa is high in protein so this meal makes a balaned meal for vegetarians. For a tasty variation add some crumbled feta before serving.
Provided by PinkCherryBlossom
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 341.5, Fat 9.2, SaturatedFat 1.2, Sodium 45.3, Carbohydrate 56.9, Fiber 13.4, Sugar 13.3, Protein 11.3
MEDITERRANEAN CAULIFLOWER SALAD
Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!
Provided by Suzy Karadsheh
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.
- Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.
- Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.
- For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!
Nutrition Facts : Calories 31.1 kcal, Sugar 2.9 g, Sodium 23.9 mg, Fat 0.3 g, SaturatedFat 0.1 g, Carbohydrate 6.6 g, Fiber 2 g, Protein 1.9 g, ServingSize 1 serving
CAULIFLOWER & QUINOA SALAD
Cauliflower, Chickpea & Quinoa Salad
Provided by roobarb100
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).
- Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a oven tray and roast until gold (15-20 minutes).
- Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
- Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
QUINOA WITH ROASTED CAULIFLOWER AND KALE
Make and share this Quinoa With Roasted Cauliflower and Kale recipe from Food.com.
Provided by reneeumiami
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Peel and smash 1 garlic clove.
- 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
- 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares.
- 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside.
- 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix.
- 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 9.4, Sodium 998.7, Carbohydrate 36.8, Fiber 5.3, Sugar 1.6, Protein 11.5
FENNEL-ROASTED CAULIFLOWER WITH QUINOA
Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
- Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
- Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
- Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
- Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
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Ratings 36Calories 397 per servingCategory Dinner, Lunch, Salad
- Preheat the oven to 400ºF. Chop the cauliflower into florets and slice the red onion into 1/4-inch strips. Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.
- Spread the cauliflower and onion out onto a large baking sheet, then transfer them to the oven. Roast the vegetables for 20 minutes, give them a good stir, then roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower is browned.
- Meanwhile, prepare the quinoa. Rinse the quinoa well in a wire mesh sieve. Add the butter, garlic, turmeric, cumin, and cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir and cook the spices for one minute.
- Add the drained quinoa to the pot with the butter and spices. Also add the dried cranberries and vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let the pot simmer for 20 minutes, with the lid in place.
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- In a separate bowl, beat together the wet ingredients. Pour the wet ingredients over the quinoa and cauliflower and stir to combine. If desired, top with vegan cheese.
- Bake on the center rack for 45 minutes until the quinoa is cooked and most of the liquid has been absorbed. Serve immediately and top with your desired toppings (I like nutritional yeast and a touch more buffalo sauce).
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4.5/5 (2)Total Time 1 hr 5 minsServings 6Calories 328 per serving
- Place a rack in middle of oven; preheat to 450ºF. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes. Transfer to a rack to cool slightly.
- Bring 2 cups water to a boil. Add quinoa; return to a boil. Cover, reduce heat to medium-low and simmer until liquid has absorbed, 15 to 20 minutes. (Tilt pan to check; don't stir quinoa.) Remove from heat and let stand, covered, for 15 minutes. Fluff quinoa with a fork, transfer to a bowl and let cool.
- In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl, mix quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.
CURRIED CAULIFLOWER QUINOA SALAD - WITH TWO SPOONS
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- 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.
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- In a small pot, combine lentils, stock, herbes de Provence and a generous pinch of salt. Bring to a boil, then cover and simmer until liquid is almost absorbed and lentils are barely tender, about 20 minutes. Let rest, covered, for 10 minutes more.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the onion along with a generous sprinkle of salt and cook, stirring occasionally, until softened and browned in spots. Add garlic and capers and cook until very fragrant. Stir in cooked quinoa and heat through.
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- In a medium-size saucepan, combine the vegetable broth and quinoa. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the broth is absorbed and the quinoa is tender—about 10 minutes. Remove from heat, and leave covered while you finish preparing the bowls.
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4/5 (5)Total Time 45 mins
- Toss cauliflower with 3 tablespoons oil, 1 teaspoon salt, and several grinds of pepper on a rimmed baking sheet. Roast until golden and tender, 20 to 25 minutes.
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- Preheat oven to 425° (220°C). Combine cauliflower, bell pepper, shallots and 1 Tbsp. (15 mL) Becel® with Avocado Oil margarine on jelly-roll pan or rimmed baking sheet. Roast until cauliflower is browned and slightly crispy, about 25 minutes.
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- Preheat the oven to 350°. On a rimmed baking sheet, drizzle the cauliflower with 1 tablespoon of the olive oil, season with salt and toss to coat. Roast for about 15 minutes, stirring occasionally, until tender and golden brown. Let cool.
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- In a 13 x 9-inch pan combine cauliflower, olive oil, salt, oregano, basil and black pepper. Toss and roast until cauliflower is lightly browned in spots, about 20 minutes.
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