Ingredients
Dressing
- 1/4 cup olive oil
- 1/2 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground curry
- 1 teaspoon honey
Roasted Cauliflower
- 1 large head cauliflower, chopped
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon cinnamon
- Salt and pepper, to taste
Quinoa & Salad Add-ins
- 1 cup uncooked quinoa
- 2 cups water
- 1 (15 oz) can garbanzo beans, rinsed
- 1/3 cup shelled pistachios
- 1/4 cup chopped parsley
- 1/4 cup raisins
- 1/4 cup crumbled feta cheese
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400ºF (200ºC) and spray a baking sheet with non-stick cooking spray to prevent the cauliflower from sticking during roasting.
- Mix Spices: In a bowl, combine garlic powder, turmeric, curry powder, cumin, paprika, cinnamon, salt, and pepper. Mix thoroughly to create a well-balanced spice blend for the cauliflower.
- Season Cauliflower: Spread the chopped cauliflower evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle the previously mixed spices over the cauliflower. Toss lightly to coat all pieces.
- Roast Cauliflower: Place the baking sheet in the preheated oven and roast the cauliflower for 20 minutes, or until it turns golden and tender, developing a nice roasted flavor.
- Prepare Dressing: While cauliflower roasts, combine olive oil, tahini, lemon juice, balsamic vinegar, salt, turmeric, ground curry, and honey in a mason jar. Seal the jar tightly and shake vigorously until all ingredients are well emulsified. Set aside.
- Cook Quinoa: Rinse quinoa under cold water, then add it along with 2 cups of water to a small saucepan. Bring to a boil over high heat.
- Simmer Quinoa: Reduce heat to low, cover, and let quinoa simmer for 15-20 minutes or until all water is absorbed and quinoa is tender.
- Cool Quinoa: Remove from heat and transfer quinoa to a separate bowl. Allow it to cool before incorporating into the salad.
- Chop Roasted Cauliflower: Once roasted cauliflower has cooled for about 15 minutes, chop it into bite-sized pieces to ensure every forkful has a consistent texture.
- Combine Salad Ingredients: In a large bowl, combine the chopped roasted cauliflower, cooled quinoa, rinsed garbanzo beans, shelled pistachios, chopped parsley, raisins, and crumbled feta cheese. Mix well to evenly distribute all components.
- Add Dressing: Pour the prepared dressing over the salad and toss until everything is thoroughly coated, ensuring each ingredient is infused with the flavorful dressing.
- Serve: Serve the salad cold or at room temperature. Enjoy as a nutritious main or side dish packed with vibrant flavors and textures.
Notes
- You can substitute feta cheese with a vegan alternative to make this salad vegan-friendly.
- Roasted cauliflower can be prepared ahead and stored in the fridge for up to 2 days.
- Adjust the spices according to your preference for heat and flavor intensity.
- Quinoa should be rinsed before cooking to remove its natural bitterness.
- For extra protein, add grilled chicken or tofu.
- Make sure to cool quinoa and cauliflower before mixing to prevent the feta from melting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
