Print

Curried Cauliflower and Quinoa Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2-4 1x

Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion
  • ½ small head cauliflower
  • 23 tablespoons good Curry Powder
  • 1 cups low sodium vegetable broth
  • ½ cup full-fat coconut milk
  • 1 cup cooked quinoa
  • Lettuce

Instructions

  1. Heat olive oil in large pot or skillet. Dice onions into chunks and add to skillet, sautéing until soft. Chop cauliflower into bite-size pieces and add to skillet along with curry powder. Cook for 1 minute.
  2. Stir in 1 cup vegetable broth and ½ cup coconut milk. Bring to a boil, reduce to a simmer, and let cook until cauliflower is tender and sauce has thickened into a pizza-sauce consistency. Add more broth or coconut milk if needed to thin down to have a sauce. Taste occasionally and add curry powder or salt if needed. Let cool slightly.
  3. Toss with quinoa and serve with lettuce.

Notes

This recipe was used in conjunction with the Curried Cauliflower Pizza