Curried Cauliflower & Quinoa Salad

I eat a lot of cauliflower. I’ve gotten into a routine this winter of making this pretty much every week to have on hand for lunch. I actually stopped currying the cauliflower briefly because I felt like at some point I would start to turn yellow. Or smell like curry (which has happened to me before with my mom’s curried chicken…um yeah that is probably an overshare).

Aaaanyway. What I love about this recipe is the wintery warmth you get from the spices without the heaviness of most winter dishes – perfect for this almost spring but really still kinda freezing time of year.

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Curried Cauliflower & Quinoa Salad

Yield: Serves 4-6

Ingredients

1. 1 cauliflower, cut into bite-size florets

2. 2 tsp mustard seed

3. 2 tsp cumin seed

4. 1 tsp paprika

5. 1 tsp turmeric

6. 1 tsp coriander

7. 2 tsp curry powder

8. 1 cup white wine

9. ¼ cup oil (safflower, grapeseed or other neutral oil)

10. ½ cup golden raisins

11. 2 cups cooked quinoa

12. 2-3 cups arugula

Dressing:

1. 2 tbl dijon mustard

2. ¼ cup white wine vinegar

3. 2 tsp paprika

4. ½ cup olive oil

5. salt and pepper

Instructions

1. Preheat oven to 400˚F.

2. Toast mustard and cumin seed in a dry sauce pan until fragrant and the mustard seeds start jumping out of the pan (about 1-2 minutes).

3. Add the rest of the spices to the pan, let toast 30 seconds (be careful not to let it smoke), whisk in the white wine and oil and remove from heat. Pour over cauliflower, tossing to coat completely, spread out on a sheet pan and cook for about 20 minutes, or until tender.

4. Make the dressing: whisk together dijon, vinegar and paprika, slowly whisk in olive oil and season with salt and pepper.

5. When ready to eat toss arugula and quinoa with dressing, add raisins and cauliflower.

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