Warm Cauliflower and Crispy Quinoa Salad
To make this recipe, we were inspired by the baked salad trend. In other words, salads where most of the ingredients are cooked in the oven. This way, the vegetables caramelize, accentuating their flavours; in this salad, cauliflower is roasted in the oven with bacon before getting mixed with crunchy quinoa and currants. An exciting […]
Ingredients
- 1 large cauliflower, cut into small florets
- 1/2 lb (225 g) bacon, chopped into lardons
- 2 cups (300 g) cooked quinoa (see note)
- 1/4 cup (40 g) sunflower seeds
- 2 tbsp (30 ml) vegetable oil
- 1 cup (45 g) curly parsley, finely chopped
- 3 tbsp dried currants
- 1 shallot, thinly sliced
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) Dijon mustard
Instructions
- With one rack in the upper third and another rack in the lower third, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper.
- On the first baking sheet, spread out the cauliflower and bacon. Season with salt and pepper.
- On the second baking sheet, combine the cooked quinoa, sunflower seeds and oil. Season with salt and pepper. Place the baking sheet of cauliflower on the upper rack of the oven and the quinoa on the lower rack. Bake for 25 minutes or until the cauliflower and quinoa are starting to brown, stirring halfway through cooking.
- Meanwhile, in a large bowl, combine the parsley, currants and shallot. Set aside.
To make this recipe, we were inspired by the baked salad trend. In other words, salads where most of the ingredients are cooked in the oven. This way, the vegetables caramelize, accentuating their flavours; in this salad, cauliflower is roasted in the oven with bacon before getting mixed with crunchy quinoa and currants. An exciting salad? Yep, that’s possible!