A comforting vegan and gluten free grain salad packed with curried cauliflower, kale, and quinoa!
Author:Alexa [fooduzzi.com]
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4-6 people
Category:Dinner
Diet:Vegan
Ingredients
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
Instructions
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.