Curried Cauliflower & Quinoa Salad
Yield: Serves 4-6
 
Ingredients
  • 1 cauliflower, cut into bite-size florets
  • 2 tsp mustard seed
  • 2 tsp cumin seed
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • 2 tsp curry powder
  • 1 cup white wine
  • ¼ cup oil (safflower, grapeseed or other neutral oil)
  • ½ cup golden raisins
  • 2 cups cooked quinoa
  • 2-3 cups arugula
Dressing:
  • 2 tbl dijon mustard
  • ¼ cup white wine vinegar
  • 2 tsp paprika
  • ½ cup olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 400˚F.
  2. Toast mustard and cumin seed in a dry sauce pan until fragrant and the mustard seeds start jumping out of the pan (about 1-2 minutes).
  3. Add the rest of the spices to the pan, let toast 30 seconds (be careful not to let it smoke), whisk in the white wine and oil and remove from heat. Pour over cauliflower, tossing to coat completely, spread out on a sheet pan and cook for about 20 minutes, or until tender.
  4. Make the dressing: whisk together dijon, vinegar and paprika, slowly whisk in olive oil and season with salt and pepper.
  5. When ready to eat toss arugula and quinoa with dressing, add raisins and cauliflower.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/curried-cauliflower-quinoa-salad/