cumin roasted cauliflower and quinoa salad with micro greens

something about cauliflower…i like it more and more every day. i wasn’t always a big fan, mostly because of the (rather unpleasant) smell it created in the house as it cooked-but ever since i started slow roasting my vegetables in the oven it has become a {favorite} staple at our table. i’m pretty sure the kids still prefer it buried under delicious creamy bechamel sauce topped with melting cheese (cauliflower gratin-see recipe), but they have come to embrace the roasted version as well. this time i added my cumin roasted cauliflowers to another favorite staple, quinoa, to make a quick, healthy, and delicious “salad” which can be prepared ahead of time and dressed before serving. this is a good one-you might want to roast some cauliflowers as soon as possible :-)
ingredients for 4-6 servings:
  • 1 cauliflower, sectioned, then sliced in 1/2 inch thick slices
  • 1-2 tsp ground cumin 
  • sea salt and freshly ground pepper (to taste)
  • 1/2 tsp cayenne pepper
  • 1/2 to 3/4 cup quinoa, cooked in water
  • 1-2 tbs extra virgin olive oil
  • about 2-3 tablespoons finely chopped chives (or thinly sliced scallions)
  • micro-greens (or any herb of choice)
for dressing~whisk together:
  • 2 tbs extra virgin olive oil
  • juice of 1/2 lemon
  • sea salt & ground pepper to taste
1. heat oven to 375 degrees. roast the cauliflower in a sheet pan (lay them out flat) drizzled with the olive oil (make sure to shake it around so the oil is evenly distributed) and sprinkled evenly with cumin, cayenne pepper, sea salt, and pepper. keep an eye on the cauliflower-it should be ready in about 20-30 minutes. allow them to cool down to room temperature.
2. in a bowl combine roasted cauliflower, quinoa, and chives, cover with the dressing and toss well. top with the micro greens (or any fresh herbs of choice)~ready to enjoy! 
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