Curried Cauliflower Quinoa Salad

Vegan Curried Cauliflower Quinoa Salad is a vibrant, flavorful, and tasty salad recipe. This salad combines the health benefits of curry powder, quinoa, and cauliflower into a delightful meal. You can make this hearty & fulfilling salad with cooked quinoa, roasted cauliflower, & a tangy tahini sauce. Every diet follower will love this salad recipe. This salad provides a limitless quantity of vitamins, fiber, protein, and minerals. You can enjoy this Vegan Curried Cauliflower Quinoa Salad as a side dish, main course, or appetizer. Anyone searching for a tasty, plant-based, and cruelty-free vegan option will love this recipe. Let’s start the recipe.

EQUIPMENT:

• A sharp knife
• Three mixing bowl
• Baking tray
• One spoon
• Nonstick pot
• Serving bowl

INGREDIENTS:

For the salad:

• 1 head cauliflower
• Vegan oil 2 tbsps
• Uncooked quinoa 1 1/2 cups
• Water 1 cup or add to the quantity of quinoa
• Half a cup of slivered almonds
• Finely chopped scallions 1/2 cup
• Salt 1/4 tsp, to taste
• Crushed black pepper, to flavor

For the tahini dressing:

• Roasted tahini 1/4 cup
• One-fourth cup of water
• Fresh lemon juice 1 tbsp
• 1 tbsp of Brown Rice vinegar
• Curry powder 2 tsp
• Garam masala half a teaspoon
• Turmeric powder 1/2 tsp
• Half a teaspoon of garlic powder
• Smoked paprika 1/4 tsp
• A dash of cayenne, optional
• Salt, to taste
• Chopped black pepper, to flavor

INGREDIENT NOTES:

Cauliflower:

• I used fresh cauliflower. You can use frozen cauliflower.

Vinegar:

• Brown rice vinegar is a good choice for this recipe, you can also experiment with other types of vinegar, such as vegan-friendly white wine vinegar or apple cider vinegar.

Lemon juice:

• It brings brightness to the salad and helps balance its flavors.

Almonds:

• Toasted nuts like almonds, provide an amazing aroma and taste to the quinoa salad.

Curry powder:

• Different types of curry powder can be used, including Indian or Southeast Asian-style curry powder.

INSTRUCTIONS:

Baking of the cauliflower:

1. Raise the oven temperature to 400 degrees F.
2. With a knife, cut the cauliflower into small chunk sizes.
3. Trim the stem and then divide the cauliflower head into bigger pieces.
4. Pour oil over the florets in a bowl. Add a hint of crushed black pepper and salt.
5. Shift the florets on a baking tray and roast it for twenty-three to thirty-three minutes.
6. During baking, change every side so that it bakes well.

Preparation of salad dressing:

1. Meanwhile, we will prepare the simple tahini dressing.
2. Add curry powder, tahini, lemon juice, water, vinegar, black pepper, garlic powder, garam masala, paprika, salt, and turmeric to a bowl.
3. Combine all the salad dressing items together with a spoon until silky.
4. Check the taste and modify the salt and black pepper as necessary.
5. Put aside the dressing bowl.

Preparation of quinoa:

1. Now, we will cook the quinoa.
2. Fill a small pot with the quinoa and water.
3. Heat it to a boil over a high flame. Now, lower the stovetop flame.
4. Cook it for fifteen to twenty minutes until the quinoa is cooked.
5. After cooking, place the quinoa in a separate bowl to chill.

Assembling:

1. After baking, leave the cauliflower on the pan until it is cold.
2. Place the leftover salad items such as almonds, and scallions in a mixing bowl.
3. Next, mix the dressing with the salad. Stir well.
4. If preferred, add a little extra cayenne pepper, salt, and black pepper.
5. The creamy and tasty Vegan Curried Cauliflower Quinoa Salad is ready to serve.
6. Serve instantly or shift the salad bowl to the fridge before consuming.

UNIQUE ADDITIONS:

• This roasted cauliflower salad can be modified with the substitute ingredients suggested below.
• Use Brussels sprouts, butternut squash, broccoli, or sweet potato instead of cauliflower.
• A great alternative to silvered almonds is cashews, dried figs, pistachios, raisins, or dried cranberries.
• Brown rice, barley, millet, farro, couscous, bulgur, or any other whole grain can be used instead of quinoa.
• Replace the almonds with sunflower seeds or any other variety of seeds or nuts.
• Use lemon zest on top to add some tanginess.

SERVING SUGGESTIONS:

• Pair baked eggplant slices with vegan mozzarella cheese and marinara sauce beside the salad.
• Serve the salad over a bowl filled with cooked chickpeas, quinoa, and roasted veggies.
• Enjoy it with stuffed bell peppers.
• You can also pair this salad with vegan vegetable korma made with plenty of veggies such as carrots, bell
• peppers, and green beans.
• Grilled tofu or tempeh skewers also go well with this salad.
• Pair the salad with a nutritious soup made with chickpeas, spinach, and a mixture of Indian spices.

TIPS:

• Choose a fresh and firm head of cauliflower.
• Roast the cauliflower until it becomes crispy and soft.
• Try this salad recipe with other varieties of protein, such as tofu, chickpeas, seitan, or tempeh.
• Remember to squeeze in some vinegar or lemon juice.

STORAGE INFORMATION:

Fridge:

• Save the remaining cauliflower quinoa salad in a closed box and refrigerate it for three to four days.

Freezer:

• You can freeze this salad for only twenty to forty days. But remember, the taste of salad will be changed after freezing.

FAQs:

Which kind of cauliflower works best in this salad recipe?

• Try this recipe with any type of cauliflower, including purple, white, and yellow cauliflower. However, white cauliflower is the most commonly available and suitable for this salad.

Which quinoa variety works best in this salad?

• A variety of quinoa, such as red, tri-color, and white quinoa, can be used for this recipe. But white quinoa complements this salad the best because it provides a mild taste.

NUTRITIONAL INFORMATION/SERVING:

Serving size one salad bowl
Total quantity 4 servings
Total Calories 330 kcal
Carbohydrates 24 g
Dietary Fiber 5 g
Protein 9 g
Sugar 2 g
Total Fat 23 g
Sodium 167 mg
Iron 2.9 mg