Roasted Curried Cauliflower-Quinoa Salad Recipe

Name: Roasted Curried Cauliflower-Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower (about 1 3/4 lb.), cut into 1-inch florets (about 6 cups); 2 1/2 cups seedless red grapes; 2 tablespoons extra-virgin olive oil; 1 pinch salt and freshly ground pepper; 1/2 cup quinoa; 1/2 cup plain Greek yogurt (not nonfat); 1/2 teaspoon curry powder; 1/4 teaspoon cumin; 2 teaspoons fresh lime juice; 1/4 cup chopped cilantro; 1/4 cup chopped roasted, unsalted cashews; 2 cups shredded rotisserie chicken, optional

Servings: persons

1 cauliflower (about 1 3/4 lb.), cut into 1-inch florets (about 6 cups)
2 1/2 cups seedless red grapes
2 tablespoons extra-virgin olive oil
1 pinch salt and freshly ground pepper
1/2 cup quinoa
1/2 cup plain Greek yogurt (not nonfat)
1/2 teaspoon curry powder
1/4 teaspoon cumin
2 teaspoons fresh lime juice
1/4 cup chopped cilantro
1/4 cup chopped roasted, unsalted cashews
2 cups shredded rotisserie chicken, optional

1
Place a rack in center of oven and preheat to 450u00b0F. Line a large baking sheet with foil. Toss cauliflower and 2 cups grapes with 1 Tbsp. oil and arrange in a single layer on baking sheet. Roast, stirring occasionally, until grapes are slightly wilted and cauliflower is golden brown and tender, about 25 minutes.
2
Stir 1/2 tsp. salt into a small pan with 1 cup water; bring to a boil over medium-high heat. Stir in quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a medium bowl.
3
Halve remaining 1/2 cup grapes and pulse in a food processor with yogurt, curry, cumin, lime juice, remaining 2 tsp. oil, 1/4 tsp. salt and 1/2 tsp. pepper until mixture is slightly chunky.
4
Toss quinoa with 3 Tbsp. dressing and cilantro. Divide among 4 plates and top with roasted cauliflower, cashews and chicken, if desired. Drizzle with remaining dressing, season with additional salt and pepper, if desired, and serve.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cauliflower (about 1 3/4 lb.), cut into 1-inch florets (about 6 cups), 2 1/2 cups seedless red grapes, 2 tablespoons extra-virgin olive oil, 1 pinch salt and freshly ground pepper, and more.

Yes, Roasted Curried Cauliflower-Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Curried Cauliflower-Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions