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Saturday, April 23, 2016

warm salad of roast cauliflower & quinoa







serves 2

Inspired by Cath Claringbold in the Good Weekend.

You could use all sorts of soft cheese in this recipe. Ricotta or goats curd would be lovely but I had some bocconcini that needed eating up and I really enjoyed it’s slightly chewy texture to contrast the cauliflower & quinoa. If you were wanting to go cheese free some roasted almonds would be a great substitution.

Wonderfully satisfying as a main course salad on it’s own, it would also work well without the cheese as a side dish to fish or roast chook.

I used tomato paste to flavour and slightly colour the quinoa but you could ditch it and replace the water with vegetable or chicken stock if you liked.

If you can’t find quinoa, you could substitute in your favourite cooked grain such as couscous, barley or brown rice. You’ll need to adjust the amount of water and cooking times though.
1/2 large cauliflower (approx 350g / 12oz)
1/2 cup quinoa
1 tablespoon tomato paste
1/2 bunch chives, finely chopped
large handful bocconcini, torn into bight size pieces

Preheat oven to 200C. Cut cauliflower into bight size little trees. Place in a roasting dish, drizzle with some olive oil, season and roast, stirring occasionally until the cauliflower is golden on the edges and cooked through.

Rinse quinoa well and place in a medium saucepan with 1 cup water and the tomato paste. Simmer for 10 – 15 minutes or until quinoa is tender and the water has been absorbed. Season.

Divide cauliflower between two warm plates, scatter over quinoa, cheese and chives.


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