Curried Cauliflower And Quinoa Salad
This vibrant curry recipe is a delightful fusion of flavors, with tender cauliflower coated in a luscious coconut milk and curry sauce. Tossed with nutty quinoa and served with crisp lettuce, it's a wholesome and satisfying meal that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion
- ½ small head cauliflower
- 2-3 tablespoons good Curry Powder
- 1- 1½ cups low sodium vegetable broth
- ½ cup full-fat coconut milk
- 1 cup cooked quinoa
- Lettuce
Instructions
- 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.
- 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.
- Toss with quinoa and serve with lettuce.
Cook Time
30M
Prep Time
PT10M
Yield
2-4
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