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Simple Recipes for Every Day

Curried Cauliflower Quinoa Salad

Curried Cauliflower Quinoa Salad with tahini dressing with cucumber and cabbage in a bowl with a fork
  • Serves:  4
  • Prep Time:  40 min
  • Cook Time:  40 min

Ingredients

Cauliflower

  • 1 small head cauliflower, cut into small florets
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoon curry powder
  • 2 teaspoons sea salt

Dressing

  • 1 cup roughly chopped Persian cucumber (from 2 cucumbers)
  • ½ cup plain Greek yogurt
  • ⅓ cup tahini
  • ⅓ cup fresh lemon juice (from 3 lemons)
  • 2 tablespoon extra-virgin olive oil
  • 1 garlic clove, roughly chopped
  • ½ teaspoon sea salt

Salad

  • 4 cups loosely packed arugula
  • 2 cups cooked quinoa, room temperature
  • 2 cups shredded red cabbage
  • 2 Persian cucumbers, thinly sliced
  • ¼ cup fresh cilantro leaves
  • 1 cup golden raisins

Method

  1. Make the cauliflower. Preheat the oven to 425°F with a rack in the center position

  2. On a rimmed sheet pan, drizzle the cauliflower with the olive oil. Sprinkle on the curry powder and salt and toss to coat. Spread out the cauliflower in a single layer. Bake for 40 minutes, or until golden brown and tender.

  3. Meanwhile, make the dressing. In a blender or food processor, combine the cucumber, yogurt, tahini, lemon juice, oil, garlic, and salt. Blend until smooth, about 2 minutes.

  4. Make the salad. In a large bowl, toss together the arugula, quinoa, and cabbage. Divide the mixture among 4 bowls. Top each with the roasted cauliflower, cucumbers, cilantro, and raisins. Drizzle the dressing over the top and serve.