Roasted Curried Cauliflower Quinoa Salad Recipes
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
CURRIED COCONUT QUINOA AND GREENS WITH ROASTED CAULIFLOWER
Quinoa cooked in coconut milk with spicy Indian flavors, mixed with greens and topped with roasted cauliflower. A simple, vegan and gluten-free meal.
Provided by Cookie and Kate
Categories Main
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
- Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from the heat and let it rest, covered, for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don't reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you'd like.
Nutrition Facts : Calories 355 calories, Sugar 5.6 g, Sodium 778.8 mg, Fat 17.9 g, SaturatedFat 13.1 g, TransFat 0 g, Carbohydrate 41.1 g, Fiber 7.5 g, Protein 11.4 g, Cholesterol 0 mg
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
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
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ROASTED CURRIED CAULIFLOWER AND CHICKPEA SALAD - AVERIE COOKS
From averiecooks.com
4.4/5 (9)Total Time 45 minsCategory Sides, Salads & VegetablesCalories 476 per serving
- Cauliflower and Chickpeas - To a baking sheet lined with foil (for easier cleanup) add the chickpeas to one side and pat them dry with paper towels. To the other side add the cauliflower. Evenly drizzle everything with the olive oil, evenly sprinkle with curry powder, ginger, salt, pepper, and using your hands, toss very well to coat evenly.
- Bake for about 35 to 40 minutes, or until cauliflower is as tender as desired; stir chickpeas and flip cauliflower once or twice while baking to ensure even roasting. While the food roasts, make the dressing.
- Dressing and Salad - To a small bowl, add the Greek yogurt, olive oil, vinegar, honey, salt, pepper, and whisk to combine. Taste, check for seasoning balance and desired consistency, and if necessary add more salt, pepper, oil, honey, etc. to taste; set aside.
ROASTED CAULIFLOWER AND QUINOA SALAD - BUDGET BYTES
From budgetbytes.com
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.
CURRIED CAULIFLOWER AND QUINOA SALAD - MACROSTAX
From macrostax.com
Servings 4Calories 288 per servingTotal Time 30 mins
- Preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
- Spread chopped cauliflower on baking sheet, season with salt and pepper, and spray lightly with cooking spray. Bake for 20-25 minutes or until crisp-tender and lightly browned.
- In the meantime, make the dressing by whisking together the orange juice, red wine vinegar, olive oil, curry powder, and salt.
- In a medium bowl combine the chopped chicken, quinoa, and roasted cauliflower. Add the dressing and toss lightly.
ROASTED CURRIED CAULIFLOWER-QUINOA SALAD RECIPE | …
From myrecipes.com
Servings 4Calories 325 per servingTotal Time 1 hr
- Place a rack in center of oven and preheat to 450°F. Line a large baking sheet with foil. Toss cauliflower and 2 cups grapes with 1 Tbsp. oil and arrange in a single layer on baking sheet. Roast, stirring occasionally, until grapes are slightly wilted and cauliflower is golden brown and tender, about 25 minutes.
- Stir 1/2 tsp. salt into a small pan with 1 cup water; bring to a boil over medium-high heat. Stir in quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a medium bowl.
- Halve remaining 1/2 cup grapes and pulse in a food processor with yogurt, curry, cumin, lime juice, remaining 2 tsp. oil, 1/4 tsp. salt and 1/2 tsp. pepper until mixture is slightly chunky.
- Toss quinoa with 3 Tbsp. dressing and cilantro. Divide among 4 plates and top with roasted cauliflower, cashews and chicken, if desired. Drizzle with remaining dressing, season with additional salt and pepper, if desired, and serve.
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Ratings 1Total Time 1 hr 20 minsServings 4Calories 469 per serving
- While cauliflower is cooking prepare the salad dressing by combining all ingredients in a blender and blending until smooth
ROASTED CURRIED CAULIFLOWER SALAD - GIVE RECIPE
From giverecipe.com
Cuisine AmericanTotal Time 50 minsCategory Side DishCalories 215 per serving
- Sprinkle salt and ground black pepper over them. Drizzle olive oil over them and stir well so that all the florets are coated with spices and olive oil.
- Bake for 40 minutes or until browned and tender, stirring occasionally towards the end of baking time. Remove from oven and let it cool.
CURRIED CAULIFLOWER QUINOA SALAD | WITH TWO SPOONS
From withtwospoons.com
5/5 (2)Category VegetarianServings 4Total Time 55 mins
- 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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From wellplated.com
5/5 (18)Total Time 40 minsCategory Main Course, SaladCalories 304 per serving
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated.
- Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don't stress above removing them all). Transfer the chickpeas to a very large mixing bowl.
- To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
- Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes.
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From foodandwine.com
3/5 Total Time 1 hr 25 minsServings 8
- In a medium pot over high heat, bring the quinoa, onion, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.
- Preheat the oven to 400º. Whisk together the canola oil, curry powder, coriander, garlic powder, sumac, 1 teaspoon of salt and the pepper.
- In a mixing bowl, toss the cauliflower in the olive oil. When the cauliflower is coated, add the spice mixture and toss again. Arrange the seasoned cauliflower on a large baking sheet and roast in the oven for 30 to 45 minutes, or until browned and tender. Let the cauliflower cool for five minutes, then toss with the cooked quinoa and serve.
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5/5 (67)Calories 213 per servingTotal Time 50 mins
- Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
- Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
- Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.
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