Indian-Inspired Roasted Cauliflower & Quinoa Salad

As I write this, it is snowing outside.

Not that it will last and stay on the ground, but it definitely marks the beginning of fall. The leaves and temperatures have both fallen.

I walked to the Saturday farmer’s market this morning and they had finally moved it indoors. With everyone crammed into a smaller place, it was cramped and crowded but I still walked away with my stash of apples. Earlier, Rob and I tried to go apple picking where we had gone a few years ago. Turns out that the farm was subsequently sold and the DIY apple picking was no more. Since the farmer’s market is so close to our home, we didn’t pursue it further this year.

While we typically eat the apples as snacks and in our morning oats, this time, I added it to a savoury autumn salad. Roasted cauliflower is combined with quinoa with Indian-inspired flavours such as roasted coconut with a touch of sweetness from the apple and raisins.  I then drizzled my favourite curried maple tahini dressing, which I usually reserved for my chickpea and carrot salad with excellent results. I needed to double the dressing since this salad was so voluminous.

Did you see snow, too?

I am sharing this with No Croutons Required, ExtraVeg, Vegetable Palette, Virtual Vegan Potluck and Souper Sundays.

Indian-Inspired Roasted Cauliflower & Quinoa Salad
Adapted from The Simple Veganista

1 large cauliflower, chopped into medium florets
1 tbsp oil of choice, melted if solid
salt and pepper, to taste

1/2 cup dried quinoa
1-2 tsp nutritional yeast
scant 1 cup water

1 medium apple (I used Honeycrisp), cored and diced
1/4 cup raisins
1/3 cup shredded coconut, toasted

1/4 cup tahini
2 tbsp lemon juice
2 tbsp apple cider vinegar
1/4 cup water
1 tbsp Bragg’s or soy sauce (I used Bragg’s)
1 tbsp + 1 tsp maple syrup, or to taste
2 tsp curry powder (I used Penzey’s sweet blend)

1. Roast your cauliflower: Preheat oven to 400F. In a large bowl, mix together the cauliflower florets, oil and sprinkle with salt and pepper. Even space the cauliflower onto 2 silpat-lined  baking trays and roast for 40 minutes, stirring half-way through. Remove from heat and allow to cool slightly.

2. Prepare your quinoa:  Bring a scant cup water and nutritional yeast to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside to cool.

3. Meanwhile, chop your apple and toast your coconut.

4. In a small bowl, combine dressing ingredients: tahini, lemon juice, apple cider vinegar, water, Bragg’s/soy sauce, maple syrup and curry powder.

5. In a large bowl, combine roasted cauliflower, quinoa, apple, raisins and coconut. Prior to serving, drizzle with as much dressing as desired.

Serves 2-3.