Ariso Recipes
Spiced Roasted Cauliflower and Quinoa Salad
Last update date: February 24, 2012
Indulge in the delightful flavors of Spiced Roasted Cauliflower and Quinoa Salad. Tender cauliflower, roasted with aromatic spices, is paired with a vibrant quinoa medley and a zesty garlic yogurt sauce for a healthy and satisfying dish.
55 minutes.
Indian
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Ingredients
4
How To Cook?
1
Preheat the oven to 200ÔøΩc/180ÔøΩc fan/gas 6. bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. drain and place the cauliflower on a surface to allow any excess water to evaporate.
2
In a mortar and pestle, crush the cumin seeds and coriander seeds. add the smoked paprika and a pinch of salt. transfer the cauliflower to a large bowl, drizzle with half of the olive oil, and sprinkle the spice mix over it. toss the cauliflower florets until they are fully coated.
3
Spread the cauliflower florets evenly on a baking tray. on a separate baking tray, place the sliced red onions, red bell peppers, and zucchini. drizzle the remaining olive oil over the vegetables. roast both trays in the oven for 30-35 minutes, turning the vegetables halfway through the cooking time to ensure even browning and slight crispness.
4
In a small bowl, combine minced garlic with lemon juice. stir the mixture into the greek yogurt, adding a little extra water to loosen the consistency if necessary. in a separate bowl, mix the roasted onions, peppers, and zucchini with the cooked quinoa. add the zest of the lemon and a pinch of salt, and toss everything together.
5
To serve, place a generous portion of the quinoa salad on a plate and top it with the spiced roasted cauliflower florets. drizzle the garlic yogurt sauce over the salad.
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