Roasted Cauliflower Salad with Quinoa & Garlic Yogurt
Roasted Cauliflower Salad with Quinoa & Garlic Yogurt is a vibrant, nutritious dish that seamlessly combines roasted vegetables, hearty grains, and a creamy yogurt dressing. It’s the perfect choice when you’re craving a simple yet fulfilling meal that is both delicious and healthy. This dish features cauliflower marinated with aromatic spices and roasted to perfection, then served over a bed of seasoned quinoa. The addition of a dollop of creamy garlic yogurt elevates the flavors while a sprinkle of fresh pomegranate seeds adds texture and a burst of sweetness. Ideal for a light lunch or as an appetizer, this salad is a versatile and satisfying option for any meal.
Ingredients
For the Roasted Cauliflower:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), cut into medium florets | 2 cups |
| Paprika powder | 1 tablespoon |
| Dried oregano | 1 tablespoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
| Extra Virgin Olive Oil | For cooking |
For the Quinoa:
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Red Chilli flakes | 2 teaspoons |
| Mixed herbs (dried) | 2 teaspoons |
| Salt | To taste |
| Extra Virgin Olive Oil | 2 tablespoons |
For the Garlic Yogurt Dressing:
| Ingredient | Quantity |
|---|---|
| Hung curd (Greek yogurt) | 1 cup |
| Garlic, finely chopped | 8 cloves |
| Lemon juice | 1 tablespoon |
| Fresh pomegranate fruit kernels | 1/4 cup |
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
Instructions
-
Prepare the Cauliflower:
- Begin by preheating the oven to 400°F (200°C).
- In a large mixing bowl, toss the cauliflower florets with paprika powder, dried oregano, black pepper powder, and a generous pinch of salt. Drizzle with extra virgin olive oil and mix well until the cauliflower is evenly coated with the spices.
- Arrange the cauliflower florets on a baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, or until the cauliflower is golden brown and tender. Be sure to flip the cauliflower halfway through roasting to ensure even cooking.
-
-
Cook the Quinoa:
- While the cauliflower is roasting, rinse the quinoa thoroughly under cold water. This helps to remove any bitter saponins on the surface of the grains.
- In a medium saucepan, bring 2 cups of water (or vegetable broth for more flavor) to a boil. Add the rinsed quinoa, red chili flakes, mixed herbs, and a pinch of salt.
- Lower the heat, cover, and let the quinoa simmer for about 15–18 minutes, or until all the water is absorbed and the quinoa is tender. Once done, fluff the quinoa with a fork and drizzle with 2 tablespoons of extra virgin olive oil. Set aside to cool slightly.
-
Prepare the Garlic Yogurt Dressing:
- In a small bowl, combine the hung curd (Greek yogurt), finely chopped garlic, and lemon juice. Stir well to combine, and season with a pinch of salt to taste.
- Refrigerate the garlic yogurt dressing for 5–10 minutes to allow the flavors to meld together.
-
Assemble the Salad:
- In a large serving dish, spread the seasoned quinoa as the base. Layer the roasted cauliflower on top.
- Generously spoon the garlic yogurt dressing over the roasted cauliflower and quinoa.
- Finish by sprinkling fresh pomegranate seeds on top for a burst of color and texture. The pomegranate kernels not only add a refreshing sweetness but also give a crunchy contrast to the soft cauliflower and creamy yogurt.
-
Serve:
- Serve this Roasted Cauliflower Salad warm or at room temperature as a nutritious appetizer or a light main dish. The combination of spiced cauliflower, nutty quinoa, and creamy yogurt will surely make this dish a hit.
Tips and Variations:
- Vegan Option: For a vegan version, replace the Greek yogurt with coconut yogurt or any plant-based yogurt.
- Add-ins: You can enhance this salad by adding other roasted vegetables such as sweet potatoes or carrots, or by incorporating fresh herbs like parsley or cilantro for added flavor.
- Make It Heartier: For a more filling meal, consider adding roasted chickpeas or grilled chicken on top.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~250 kcal |
| Protein | 8g |
| Carbohydrates | 35g |
| Fiber | 5g |
| Sugars | 5g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 200mg |
This Roasted Cauliflower Salad with Quinoa & Garlic Yogurt offers a perfect balance of flavors and textures, from the smoky, roasted cauliflower to the nutty quinoa and creamy yogurt dressing. The pomegranate seeds add an unexpected touch of sweetness, making it not only healthy but also visually appealing. Whether you enjoy it as a light lunch or an appetizer at your next gathering, this dish is sure to be a crowd-pleaser!
