This salad is positively delicious and one that we are making repeatedly.
Having now made it quite a few times I also like to add roasted cashew nuts if I have some on hand.
- 1 medium sized head of cauliflower
- 2 tablespoons oil oil
- 1/2 cup quinoa
- 1/2 red onion, finely chopped
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1/3 cup water
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon salt
- 2-3 spring onions, finely sliced
Preheat the oven to 210 C.
Divide the cauliflower into florets and arrange in a single layer in a roasting dish, drizzle with the oil.
Cook for 15 minutes or until cauliflower edges are starting to colour.
Remove from the oven and allow to cool.
While the cauliflower is roasting cook the quinoa in a saucepan of water according to packet instructions. Set aside to cool.
Whisk together the tahini, lemon juice, water, curry powder and salt.
Taste and add a little more lemon juice or salt if needed.
Combine the cauliflower, quinoa and red onion in a large bowl. Drizzle over the dressing and toss to combine. Sprinkle with the sliced spring onions.
Left over salad will last for a few days if refrigerated in a sealed container.