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In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!
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Cauliflower growing at a local restaurant in St. Helena, Farmstead, which is the uber farm to table spot!
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Zinfandel vines and wild mustard - that's the haps in Napa Valley in winter.

Quinoa Cauliflower Salad with Rosemary Oil

February 2, 2016

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, side, vegan, winter

In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!

Information

Servings: 10
Time: About 25 minutes active; 40 minutes total
Price: About $13.50 total; $1.35 per serving
Nutrition (per serving):
Calories: 191
Protein: 4.8g
Fat: 12g
Saturated fat: 1.6g
Carbohydrates: 18.1g
Fiber: 4.2g
Sodium: 225mg
Cholesterol: 0mg
High In: Vitamins C and K, Folate, Manganese
Good Source: Vitamins E and B6, Fiber, Protein, Magnesium, Potassium
Low In: Cholesterol

Ingredients

  • 2 heads cauliflower, leaves in tact
  • 2 cups vegetable stock
  • 1 cup quinoa
  • 1/2 cup EVOO
  • 2 Tbsp chopped rosemary leaves
  • 1/2 cup chopped parsley
  • Juice of 1/2 lemon

Preparation

  1. Heat a large pot of salted water to a boil. Plunge the whole head of cauliflower, one at a time, into the water for 3 minutes. Remove with tongs and place into an ice water bath.
  2. Repeat with the second head. When cooled, chop coarsely with leaves and set aside.
  3. Meanwhile, bring stock to a boil over medium-high heat. Whisk in the quinoa, turn down to medium-low, cover and cook 20 minutes. If there is liquid left over, drain in a colander. Set aside to cool.
  4. In a blender or food processor, process EVOO and rosemary leaves.
  5. To assemble, mix chopped cauliflower, quinoa, rosemary oil, parsley and lemon juice in a large bowl. Adjust salt and other seasonings, as needed. Serve cold or at room temperature.

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