Curried Cauliflower Grain Salad

There’s nothing better than a simple salad after an overindulgent Thanksgiving meal. This particular recipe shines the spotlight on cauliflower, a vegetable whose flavor and attractiveness I find to be vastly underrated.

Growing up, I only saw cauliflower in one of two ways: steamed (with absolutely no flavor) or covered in cheese (decidedly delicious, but not the healthiest of options). This cauliflower recipe takes a different turn, relying on roasting to give the vegetable an almost popcorn-like flavor.

While prepping my cauliflower for the oven, I decided to supplement the salt and pepper with a healthy dose of curry powder. Curry powders vary widely, so the variety that you choose will have a powerful impact on the flavors of this salad. I opted for one with a healthy dose of fennel seed, but I’m sure that whatever you have on hand will do.

To round out the flavors and nutrients in this salad, I combined the cauliflower with some mixed greens, quinoa, and dried cranberries. The cauliflower adds a significant amount of fiber, while the quinoa adds enough protein to make this a well-balanced vegan entree. The cranberries bring a sweet tang, which contrasts nicely with the spice of the curry. Top the salad off with some mild acid from the vinaigrette, and you have a delicious lunch – great for a lazy Sunday or a busy weekday.

Curried Cauliflower Grain Salad Recipe

Ingredients:

• curried cauliflower florets (recipe below)
• quinoa, cooked (click here for a quick guide to cooking quinoa)
• mixed greens
• dried cranberries
• vinaigrette  (recipe below)
• chopped apples (I didn’t use these, but I think they would be a fantastic addition!)

Instructions:

1. Toss the mixed greens and quinoa in a medium bowl with the vinaigrette. Top greens with cauliflower and cranberries and serve immediately.

To Make the Curried Cauliflower

You will need:

• 1 head of cauliflower, cut into florets
• 1/2 tsp salt
• 1 1/2 – 2 tsp curry powder
• pepper, to taste
• olive oil
• fresh parsley

Instructions:

1. Heat oven to 400 degrees. Combine spices and cauliflower in a large bowl.
2. Drizzle olive oil over cauliflower until lightly coated. Transfer to a baking sheet and spread cauliflower into a single layer.
3. Bake for 25-30 minutes, or until cauliflower is tender and easily pierced with a fork. Let cool and top with fresh cilantro or parsley.

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To Make the Vinaigrette

You will need:

• 2 tbsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp honey
• 1 tsp Dijon mustard

Instructions:

1. Combine ingredients in a small bowl; whisk to combine. Refrigerate if not using immediately.