Roasted Cauliflower Salad with Quinoa, Feta and Almonds
A cauliflower quinoa salad made with coriander and cumin spiced roasted cauliflower, tossed with young arugula leaves, feta cheese, pomegranate seeds and toasted almonds.
Course
Salad
Category
Mediterranean
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories383kcal
AutorElle
Ingredients
For the salad:
150gquinoa(3/4 cup)
juice from 1 large lemon,plus more to taste
extra-virgin olive oil
½cupraw almonds,lightly toasted and roughly chopped (50 g)
100gfeta cheese,crumbled
50gyoung arugula leaves(2 large handfuls)
seeds of 1/2 pomegranate,plus more to serve
For the roasted cauliflower:
1medium head of cauliflower
sea salt and freshly ground black pepper
1,5tablespoonsolive oil
2teaspoonscumin seeds
2teaspoonscoriander seeds
Method
In a medium saucepan cook the quinoa according to package instructions, in 2,5 times water over medium heat until water is absorbed (15-20 minutes). Remove from heat, fluff quinoa with a fork, and transfer to a large serving bowl to cool.
Meanwhile, preheat oven to 400°F / 200°C (180°C fan-assisted).
Grind the coriander and cumin in the mortar and pestle, then transfer to large bowl and add the oil. Add the cauliflower florets and toss until evenly coated with the spiced oil. Transfer the cauliflower onto the the prepared baking tray. Spread in an even layer, without crowding and season with salt and pepper. Roast for 30 minutes or until lightly browned and tender, tossing halfway through. Set aside to cool.
Transfer the roasted cauliflower to the bowl with the quinoa. Drizzle with the fresh lemon juice, and a little olive oil. Add most of the feta and almonds, and toss gently to combine. Add the arugula leaves and half the pomegranate seeds; toss again to incorporate. Taste and adjust seasonings, as desired.
Garnish the salad with the remaining feta, almonds and pomegranate seeds. Serve and enjoy!