Curried Cauliflower Quinoa Salad Recipe

Description

This curried cauliflower quinoa salad with tahini dressing is so simple. It’s the perfect vegetarian weeknight dinner! Hello meatless-Mondays.

Ingredients

Cauliflower

• 1 small head cauliflower, cut into small florets
• ⅓ cup extra-virgin olive oil
• 2 tablespoon curry powder
• 2 teaspoons sea salt

Dressing

• 1 cup roughly chopped Persian cucumber (from 2 cucumbers)
• ½ cup plain Greek yogurt
• ⅓ cup tahini
• ⅓ cup fresh lemon juice (from 3 lemons)
• 2 tablespoon extra-virgin olive oil
• 1 garlic clove, roughly chopped
• ½ teaspoon sea salt

Salad

• 4 cups loosely packed arugula
• 2 cups cooked quinoa, room temperature
• 2 cups shredded red cabbage
• 2 Persian cucumbers, thinly sliced
• ¼ cup fresh cilantro leaves
• 1 cup golden raisins

Instructions

1. Make the cauliflower. Preheat the oven to 425°F with a rack in the center position
2. On a rimmed sheet pan, drizzle the cauliflower with the olive oil. Sprinkle on the curry powder and salt and toss to coat. Spread out the cauliflower in a single layer. Bake for 40 minutes, or until golden brown and tender.
3. Meanwhile, make the dressing. In a blender or food processor, combine the cucumber, yogurt, tahini, lemon juice, oil, garlic, and salt. Blend until smooth, about 2 minutes.
4. Make the salad. In a large bowl, toss together the arugula, quinoa, and cabbage. Divide the mixture among 4 bowls. Top each with the roasted cauliflower, cucumbers, cilantro, and raisins. Drizzle the dressing over the top and serve.