It’s a beautiful morninggggg! Happy Monday, friends.
I’m super glad you’re here, as per ush. :)
I don’t have a ton of free time. But, quite honestly, one of my favorite things to do when I am graced with a few hours of down time is grocery shop.
I know some people may consider it a chore, but I find something just so relaxing, and frankly inspiring, when I walk through the aisles of a grocery store. The in-season produce mesmerizes me, the hot food bar entices me, the chocolate aisle excites me.
A couple of weekends ago, we made a special trip to Trader Joe’s. Since we moved, getting to a TJ’s is totally possible, just a bit out of the way. So, when we go, I’m all about taking my time and perusing the aisles at a leisurely pace.
I barely ever look at the prepared refrigerated foods section, just because I know they’ll be overpriced; however, on that fateful trip, I decided to take a look.
The very first thing that caught my eye was the Kale & Cauliflower Curry Salad. Now, I didn’t grow up eating anything with curry powder on it because my parents couldn’t stand the smell. I always loved the stuff, but I never really remembered to use it when I was cooking dinner. Mark and I used it a handful of times in the past, but I kind of just forgot about it…
I was going to buy the salad, but I was stopped for two reasons: 1. It had wheat berries in it. Wheat berries aren’t GF. and 2. I knew I could make it for a fraction of the price and have it for lunches all. week. long.
So I bought the ingredients, got to work, and, well. I just couldn’t wait to share my results with you!
First off, I’m kind of torn calling this a “grain salad” because, well, quinoa isn’t exactly a grain. But I feel like it kind of wants to be? So I’m going to let it fly, do its thing, and be a grain in this grain salad. Ya dig?
You can really use any grain (or pseudo-grain) that you want here. I’ve actually grown to really like quinoa when it’s mixed with other ingredients. It lends a toothy bite and a bit more heft to this otherwise super light and refreshing salad!
We’ll also roast some cauliflower. The bright yellow color its sporting is directly attributed to curry powder. I pick mine up at Trader Joe’s (hello, $1.99 spices), and it’s delicious. Curry powder is actually a mix of a few different spices including turmeric, cumin, cloves, and cinnamon, giving anything it touches a wonderful sweet-and-savory flavor. And that color? You just can’t beat it!
Along with the quinoa and cauliflower, we need some kale. Garlicky kale, to be exact. In all honesty, I believe kale and garlic should be BFFs. They just SO gosh-darn perfect together. I’m seriously obsessed with this combo (see here).
AND THEN. To top. We’re adding…raisins. WAIIIIIT come back! I promise you they’ll be your favorite part about this meal. Except for maybe the garlicky kale. Or the curry cauliflower. But seriously guys. The raisins add a beautiful sweetness that pairs so perfectly with the sweet notes in the curry powder. You’ll love those little pops of sweetness in this otherwise savory dish. Pinky promise.
With school starting back up for some and the weather starting to turn (sob), I can see this being a delicious pack-it-and-go meal! Just whip it up one night for dinner, and have leftovers for lunch for the next few days!
Veg, grains, and fruit, all wrapped up in one beautiful and delicious package. Do it, friends.
Curry Cauliflower and Kale Grain Salad
|Prep:||Cook:||Yield: 4-6 people||Total:|
A comforting vegan and gluten free grain salad packed with curried cauliflower, kale, and quinoa!
- 1 cup quinoa (or grain of choice)
- salt + pepper
- 1 medium-large head cauliflower, cut into bite-sized florets
- 2 Tbsp. melted coconut oil, divided
- 2+ tsp. curry powder, divided
- 1 medium clove garlic, minced
- 2 large handfuls kale, stems removed
- 1/2 cup raisins
- 1 lemon
- Cook quinoa according to package instructions. Season with salt and pepper after it's done cooking and set aside.
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Place cauliflower florets on the prepared baking sheet. Drizzle with 1 Tbsp. coconut oil and sprinkle 1 to 1 and 1/2 tsp. curry powder on top. Each floret should be lightly coated in curry powder. Season with salt and pepper.
- Roast for 20-25 minutes, or until the cauliflower is fork-tender and slightly browned.
- Meanwhile, add remaining 1 Tbsp. coconut oil and minced garlic to a large sauté pan. Turn the temperature to medium, and allow to cook for 1-2 minutes, or until garlic is fragrant but not browned. Add kale and 1/2 tsp. curry powder, and season with salt and pepper. Cook only until the kale turns bright green and just begins to wilt. You don't want it totally soggy - it should have a bit of bite to it. Remove from heat and set aside.
- To assemble, pour quinoa and cauliflower into the sauté pan that you cooked your kale in. Mix to combine. Add raisins and the juice of 1/2 - 1 full lemon. Taste, and adjust salt and pepper if needed.
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