Roast cauliflower and quinoa salad

This gorgeous warming salad is inspired and adapted by a recipe from the Gourmet Traveller Australia. As said in my previous post, I’m finding more ways to (excuse the pun) spice up my vegetables and make it into a main dish that is both filling and delicious. Thought I would share a little piece of news with you, I have recently started working for a recipe sharing site called Cookpad, I am expanding their reach to South Africa as their online community manager.They are very successful in Japan, Indonesia, the U.K and the U.S to name but a few. I am very excited to begin this journey to help grow their platform and reach in S.A and I can only hope that this is just the beginning of a fruitful and exciting journey with Cookpad! So if you are an avid home-cook based in South Africa, visit the site and sign up if you love sharing your recipes. Please follow this link if you are interested:

A belated happy Mother’s Day to all the rockstar moms! I spent the day with my mom and family, and what a beautiful day it was! Seems that winter is unfortunately on hold for Cape Town at the moment with unusually warm weather in May and not a drop of rain in sight for the parched province.

This recipe can be made ahead of time and as a great idea can be packed in for lunch to take to work. I usually boil quinoa for my partner and slow roast tomatoes with garlic, with a mix of baby spinach, toasted pumpkin seeds and some canned tuna or leftover chicken works just as well with a drizzle of extra virgin olive oil. It makes me so happy that I can make him something nourishing and uplifting for him to take to work.

Roast cauliflower and quinoa salad with a yoghurt dressing: 

300g sliced cauliflower florets

1 tsp cumin seeds

1 tsp fennel seeds

1tsp ground cumin

1tsp turmeric

A pinch of sea salt

1 tbsp olive oil

1 cup of quinoa ( I used red and white)

1 cup of vegetable stock

100g baby spinach leaves

50g almonds

50g sunflower seeds
For the dressing: 

180ml plain double cream yoghurt

Zest and juice of half a lemon

1 garlic clove crushed

Drizzle of olive oil.
Preheat oven to 180 degrees C. In a dry pan, toast the raw quinoa for 1-2 minutes on a medium to high heat. Remove and transfer to a small saucepan

With the stock and bring to a simmer for 25 minutes until all liquid has been absorbed and the quinoa is light and fluffy. Set aside to cool.

Toast the spices, sans the turmeric in a dry pan for 30-40 seconds. Add to a pestle and mortar, adding the turmeric then grind. In a roasting dish, add the cauliflower, toasted spices and drizzle of olive oil, roast for 15 minutes until golden and crisp. To make the dressing, in a small bowl, mix together the crushed garlic, lemon juice and zest along with the olive oil.

To assemble, in a bowl or plate, add the baby spinach, the quinoa, the roasted spiced cauliflower, almonds, sunflower seeds and a drizzle of olive oil and a lashing of dressing over the salad.

Enjoy! 🙂

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