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Curry Roasted Cauliflower & Quinoa Salad by

Source: The Simple Veganista

Tags: Cauliflower, Vegan, Quinoa

Sub in a tablespoon or so of water for the oil. Try using 1 tablespoon oil and 2 - 3 tablespoons water.

Feel free to use regular raisins or currants. Cranberries may even be a nice change up.


1/2 cup dried quinoa
1 cup water (or just under)
1 large head of cauliflower
1 medium Fuji apple, cored and diced
1/2 cup golden (or regular) raisins

3 tablespoons grapeseed or olive oil
2 - 3 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon pure maple syrup
1 tablespoon lemon or orange juice
1 tablespoon water
2 teaspoons curry powder
mineral salt & fresh cracked pepper, to taste


Preheat oven to 425 degrees F. Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool.

Rinse your quinoa using a fine mesh sieve (honestly, I usually skip this part but have it here for good measure. Don't feel you have to do it but you may find that you prefer it that way.) In a medium pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn heat off, uncover and let rest for 15 minutes. Fluff with a fork and set aside.

In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like.

In a large mixing bowl, combine quinoa, cauliflower, apple, raisins and dressing, toss well to coat.

Serve at room temperature or chilled.

Servings: 4

Serving Size: 1

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