Roasted Cauliflower Salad with Quinoa, Sumac, Lemon + Tahini

Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.

“I do not wish to treat friendships daintily, but with the roughest of courage. When they are real, they are not glass threads or frost-work, but rather the solidest thing we know.”

– Ralph Waldo Emerson

Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted Cauliflower and Quinoa Salad with Sumac, Lemon + Tahini ⎮ happy hearted kitchenRoasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.Roasted cauliflower salad with quinoa, sumac, lemon + pine nuts. Dressed in a simple tahini dressing. Vegan + Gluten Free, Serves 4.
 

ROASTED CAULIFLOWER  SALAD WITH QUINOA, SUMAC, LEMON + TAHINI

I could probably eat my way through an entire head of roasted cauliflower in one sitting. If you ask me, it’s the best way to cook it. It brings out a toasty-sweet caramelized flavor that’s pretty addicting. I like to roast it until just tender, not too soft, so it can hold its own in this salad. The addition of lemon + sumac make for a fresh, zesty salad bursting with flavor. Enjoy!

Vegan + Gluten Free. Serves 2-4.

Ingredients

1 head cauliflower, cut into small florets
1 lemon
Olive Oil
Sea salt
2 teaspoons sumac
1/2 cup quinoa
1/3 cup pomegranate seeds
1/4 cup toasted pine nuts
1 handful each fresh flat leaf parsley + mint
Rocket, baby spinach or greens of choice, optional

1/ 4 cup tahini
1 lemon
Water, as needed
Sea salt, to taste

Instructions 

Preheat oven to 375 F / 190 C

Place cauliflower florets in a baking dish or rimmed tray. Drizzle with a generous amount of olive oil and sea salt. Squeeze over the juice of one lemon and add sumac, toss together to coat. Roast in the oven until cauliflower is slightly golden and tender, about 20-25 minutes.

Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and 3/4 water to a pot and season with salt. Bring to a boil, then cover and simmer for 12-15 minutes,  until quinoa has increased in sized and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork.

To make the dressing, add tahini and the juice of one lemon to a bowl and whisk together with a fork, add enough water to get a runny consistency, season with salt to taste.

Toss quinoa and roasted cauliflower together in a large bowl,  add greens and herbs and a drizzle over a bit of dressing. Top with toasted pine nuts and pomegranate seeds, serve with extra dressing on the side. Sprinkle with a touch of sumac.

Keep any leftovers in the fridge for the next day.


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7 Comments

  • Reply
    Melanie Jong Tjien Fa
    November 20, 2014 at 8:47 am

    This dish looks so good!

    • Reply
      Jodi Kay
      November 21, 2014 at 6:11 am

      Thank you, Melanie!

  • Reply
    Thalia @ butter and brioche
    November 21, 2014 at 6:00 am

    This salad will definitely be getting made in my kitchen – loving all the fresh flavours and vibrant colours going on in it.

    • Reply
      Jodi Kay
      November 21, 2014 at 6:13 am

      Thank you so much Thalia! J x

  • Reply
    10 Gluten-Free and Vegan Quinoa Recipes
    December 20, 2014 at 2:50 am

    […] Roasted Cauliflower and Quinoa Salad with Sumac, Lemon, and Tahini {Gluten-Free, Vegan} […]

  • Reply
    Natalia
    February 1, 2015 at 5:27 pm

    You make so beautiful salads! Love all these colors together in one plate!

    • Reply
      Jodi Kay
      February 2, 2015 at 7:28 am

      Thank you, Natalia! I love salads that are full of color too! x

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