Making salad interesting as the weather turns is always a bit of a challenge, but with the addition of some warming spice, there's no reason to stop enjoying fresh tastes and textures into autumn. Roasting cauliflower brings out a nutty element, which is highlighted by the spice, making it a delight. Adding it to this veggie-packed quinoa salad makes a delicious, healthy lunch whether you're at home, at work or out and about.
Spicy Roasted Cauliflower with Jewelled Quinoa Salad
Ingredients
1 large cauliflower
2 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp chilli powder or chilli flakes
pinch ground turmeric
2 cloves of garlic
For the quinoa salad:
150g quinoa
12 cherry tomatoes
8cm cucumber
2 sticks celery
4 spring onions
1 red or yellow pepper
8 sun-dried tomatoes
handful of black olives
handful of green olives
20g mint
20g parsley
1 tbsp. capers
1 tbsp. olive oil
juice of 1 lemon
salt & black pepper
Method
1. Pre-heat the oven to 180C. Break the cauliflower into small florets and place in a roasting tin.
2. Sprinkle over the spices, crush the garlic over and pour on the olive oil. Mix well to ensure the cauliflower is evenly coated. Roast for 25-30 minutes until tender.
3. Meanwhile, cook the quinoa according to packet instructions. (Tip: if it is too wet when cooked, pour into a baking tray and place in the bottom of the oven for a few minutes for the water to evaporate.) Leave to cool.
4. Chop all other vegetables and herbs, place in a large serving bowl. Squeeze lemon juice over, add the olive oil, season to taste, and stir the quinoa through.
5. Serve in bowls topped with the roasted cauliflower. Our marinated beetroot recipe also makes a welcome addition to this dish.
For this recipe we used Red Tractor products from Lidl. The Red Tractor mark shows that foods have been produced to the highest standards. For more information see redtractor.org.uk.
Spicy Roasted Cauliflower with Jewelled Quinoa Salad
Ingredients
1 large cauliflower
2 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp chilli powder or chilli flakes
pinch ground turmeric
2 cloves of garlic
For the quinoa salad:
150g quinoa
12 cherry tomatoes
8cm cucumber
2 sticks celery
4 spring onions
1 red or yellow pepper
8 sun-dried tomatoes
handful of black olives
handful of green olives
20g mint
20g parsley
1 tbsp. capers
1 tbsp. olive oil
juice of 1 lemon
salt & black pepper
Method
1. Pre-heat the oven to 180C. Break the cauliflower into small florets and place in a roasting tin.
2. Sprinkle over the spices, crush the garlic over and pour on the olive oil. Mix well to ensure the cauliflower is evenly coated. Roast for 25-30 minutes until tender.
3. Meanwhile, cook the quinoa according to packet instructions. (Tip: if it is too wet when cooked, pour into a baking tray and place in the bottom of the oven for a few minutes for the water to evaporate.) Leave to cool.
4. Chop all other vegetables and herbs, place in a large serving bowl. Squeeze lemon juice over, add the olive oil, season to taste, and stir the quinoa through.
5. Serve in bowls topped with the roasted cauliflower. Our marinated beetroot recipe also makes a welcome addition to this dish.
For this recipe we used Red Tractor products from Lidl. The Red Tractor mark shows that foods have been produced to the highest standards. For more information see redtractor.org.uk.
