Skip The Basic Roasted Veggies & Make This Instead

Photo: Courtesy of Crunchy Radish.
Looking for an alternative to stuffing or basic roasted vegetables this Thanksgiving? Take a flavor-driven trip to India with this Curry Cauliflower Quinoa Salad bursting with both spicy and sweet notes.
This flavorful powerhouse salad is light and satisfying, with additional immune-boosting antioxidants and anti-inflammatory properties from the curry and the turmeric. Start a new tradition with this curried-cauliflower crunch fest.
Curry Cauliflower Quinoa Salad
Serves 4-6 side dishes
Ingredients
1/4 cup non-GMO canola oil
1 tbsp curry powder
1 tsp turmeric
1 head cauliflower, cored, florets removed and chopped into bite-size pieces
2 cups cooked quinoa
1/4 cup apple-juice-sweetened cranberries
1/2 cup toasted pistachios, roughly chopped
For the Dressing
1 tbsp Dijon mustard
1 tbsp apple-cider vinegar
2 tbsp extra-virgin olive oil
1/2 cup cilantro, chopped
4 scallions, white and light-green parts sliced
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Instructions
1. Preheat oven to 375ºF.
2. In a bowl, whisk canola oil, turmeric, and curry powder. Add cauliflower florets and mix, coating florets with spice blend. Spread cauliflower out on a parchment-paper-lined sheet tray and roast for 30 minutes.
3. While the cauliflower roasts, whisk together the Dijon mustard, apple-cider vinegar, and olive oil, and stir in most of the cilantro and scallions — reserving a handful for garnish.
4. Place dressing in a large serving bowl, fold in just-cooked quinoa, roasted cauliflower, cranberries, and pistachios. Garnish with the remaining herbs.
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