Cauliflower with quinoa and roasted nuts | funfoodandtravels.com

Cauliflower

I am deeply in love with cauliflower. Where I used to turn to pasta for a quick meal, these days I tend to turn to cauliflower when I want a quick and healthy meal. If it needs to be really quickly I make it into rice or couscous or whatever you want to call it, as you can either eat that warm or cold. Even if you prefer it cooked, it takes literally a few minutes to make. Add some other veggies to it, some sprinkling of nuts or seeds or both and you have a lovely meal.

If I have a bit more time before dinner needs to be ready I love it roasted. Not only is roasted – for me – the best way to prepare cauliflower but you can easily eat it warm or cold. Which makes it perfect to take a long for a school or workday. In this case I added a bit quinoa to the mix, but you could substitute that for rice or anything else you fancy.

Cauliflower salad with quinoa | funfoodandtravels.com

I recently discovered almond paste for making dressings (or for swirling over your fruit breakfast in the morning! Sooo good!) and love it since. A little goes a long way here and mixing it with various oils and vinegars various the flavor to your hearts content. Try it and you’ll be convinced I’m sure!

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Cauliflower love: cauliflower salad with quinoa

Cauliflower with quinoa and roasted nuts | funfoodandtravels.com
  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 people
  • Category: vegan

Ingredients

  • 150 gram quinoa red
  • 1/2 cauliflower cut into florets
  • 100 gram asparagus green
  • 20 gram pumpkin seeds
  • 20 gram sunflower seeds
  • 50 gram almonds roasted
  • 40 gram lamb’s lettuce
  • 1/2 tsp chili flakes
  • 1/2 tsp turmeric
Dressing
  • 2 tbsp almond paste
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • pepper
  • salt

Instructions

  1. Preheat the oven to 200˚C

  2. Spread the cauliflower florets on a large baking tray and sprinkle with olive oil. Add the turmeric, the chili flakes and pepper and salt. Roast for 10 minutes in the oven before adding the asparagus. Roast these for a further 15 minutes

  3. In the meantime cook the quinoa according to package instructions. Drain and leave to cool.

  4. Add the roasted vegetables, the sunflower seeds, pumpkin seeds and the almonds to the quinoa and make the dressing by combining the ingredients. Add the lamb lettuce at the last minute and serve immediately