janet @ the taste space

Indian-Inspired Roasted Cauliflower & Quinoa Salad

In Salads on November 1, 2014 at 12:29 PM

Curry 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.

Curry Roasted Cauliflower & Quinoa Salad

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?

Curry Roasted Cauliflower & Quinoa Salad

I am sharing this with No Croutons RequiredExtraVeg, Vegetable PaletteVirtual 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.

  1. This looks so delicious and full of flavor! I love the addition of the apples and honeycrisp are my favorite apples ever. I also love tahini. It sounds wonderful.

  2. Well, we got some rain, which is pretty remarkable in itself considering California, but definitely no snow! we’ve been getting lots of apples and cauliflower from our CSA, so you know I am all about this salad.🙂

  3. new season apples are the best! sounds like a great salad – probably better for our spring weather than your autumn🙂 though our apples are well past their peak. It was 30 C here on Friday and it was so hot that I was worried how I would cope when it was proper summer.

  4. This looks amazing! Love the adaptations and creaminess of the dressing…absolutely delicious! ♥

  5. This salad is so perfectly fall-like with the apples and the maple syrup. I love all of the flavors you have going on in here. Thanks for sharing it with Souper Sundays this week.😉

  6. Now this is a cauliflower recipe I could get into. Perfect fall food.

    “As I write this, it is snowing outside.”
    ew… just ew. That doesn’t make me want to move back to Canada… ;p

  7. i’m seeing roasted cauliflower everywhere and i love it. this salad looks delicious and so comforting in all the right ways.

  8. Oh, how lovely. Such a balanced dish with lots going on. Thanks for sharing with NCR.

  9. […] The Taste Space shared Indian-Inspired Roasted Cauliflower and Quinoa Salad […]

  10. No snow here, but the ground is a little icy in the morning, I live in the Welsh valleys, so we will def. see the snow, but not right now (thank goodness). Your salad is lovely and those Indian flavours excite me, thank you so much for sharing with Vegetable Palette, please check out the new challenge tomorrow.

  11. This sald looks amazing. A very belated thank you for sending it to #ExtraVeg

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