Quinoa, Cauliflower and Maple Pecan Salad
I don't know about you, but I have experienced on more than one occasion the horror of realising I just ate an entire baked cauliflower, on my own. A well seasoned and roasted cauliflower is so delicious, particularly if you manage to keep the inside soft and chewy and the outside tangy and crunchy. In the interest of curbing these *kind of* healthy binges, I've created a beautiful salad with cauliflower, pomegranate, pecans and quinoa, that satisfies a cauliflower urge (I'm starting to wonder if this is something only I experience), but also provides a satisfaction many other salads fail to deliver. Mix up the ingredients if you're game, or enjoy it as a side!
- 800g cauliflower, cut into pieces (approximately 1 large cauliflower)
- 1 tbs mixed herbs
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbs olive oil
- 100g pecans
- 1 tbs maple syrup
- 1 tsp cinnamon
- 100g baby spinach
- 60g celery, chopped
- 1 1/2 cups cooked quinoa
- 3 tbs pomegranate seeds
- Olive oil, lemon juice and salt and pepper, to taste
- Preheat oven to approximately 180 degrees Celsius and line a large and small baking tray with baking paper.
- In a large bowl, combine cauliflower, mixed herbs, garlic, cumin, paprika, salt and pepper and olive oil. Mix well.
- Place cauliflower onto prepared large tray and bake for approximately 40 minutes, or until soft in the middle and crunchy on the outside.
- Meanwhile, combine pecans, maple syrup and cinnamon in a small bowl, and place onto prepared small baking tray. Bake in the oven for approximately 10 minutes.
- In a large bowl, place spinach, celery, quinoa, cauliflower, pomegranate and pecans and toss together.
- Top with olive oil, salt and pepper and lemon juice if desired, and serve warm.