Roasted Cauliflower And Quinoa Salad
1 Head Cauliflower
1 Small Red Onion
2 Tbsp. Olive Oil
1 handful Fresh Coriander
2 Clove of Garlic
1 tsp. Turmeric
½ tsp. Cumin
2 cups Quinoa
1 fresh Tomato
2 cups Vegetable Stock
¼ cup sliced Almonds
Salt and Pepper
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper. Chop cauliflower into small cubes and drizzle with olive oil, turmeric and cumin. Slice onion into very small strips and add cauliflower pieces to a baking tray and cook for 30 minutes until soft and brown. Remove from heat and set aside.
- In a medium-sized mixing bowl, add diced coriander (or basil), diced garlic, white balsamic vinegar, olive oil, diced tomato, almonds, salt and pepper. Mix together and set aside.
- Bring a medium pot of water to boil and salt slightly. Add 2 cups of quinoa and cook for 5-10 minutes until cooked. Strain excess water and stir through olive oil mixture. Add roasted cauliflower and serve when ready.
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