Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe
A healthy salad that can be made for your quick meals, it is quite filling and tastes delicious too. The cauliflower is roasted well in the oven with few spicy flavours and topped over herbed quinoa and served along with garlic yogurt and fresh pomegranate.
Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe is a healthy dish that you can make when you are craving to have simple and nutritious meal. The cauliflower are marinated well in some spicy masala which is roasted into the oven and topped over a bed of seasoned quinoa. Then a dollop of creamy garlic yogurt is topped over the salad to give it a refreshing flavour to the salad. Adding some fresh pomegranate seeds also gives a nice texture to the dish.
Quinoa is a wonderful grain to substitute with rice, it is filled with dietary fiber and is rich in protein. It keeps you full and helps to reduce weight.
If you are looking for more Salad Recipes here are some :
For the Cauliflower
- 2 cups Cauliflower (gobi) , cut into medium florets
- 1 tablespoon Paprika powder
- 1 tablespoon Dried oregano
- 1 teaspoon Black pepper powder
- Salt , to taste
- Olive Oil , for cooking For The Quinoa
- 1 cup Quinoa
- 2 teaspoon Red Chilli flakes
- 2 teaspoon Mixed Herbs (Dried)
- Salt , to taste
- 2 tablespoon Olive Oil For The Garlic Yogurt
- 1 cup Hung Curd (Greek Yogurt)
- 8 cloves Garlic , finely chopped
- 1 Lemon juice
- 1/4 cup Pomegranate kernels
How to make Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe
To begin making the Roasted Cauliflower Salad With Quinoa & Garlic Yogurt Recipe, prep all the ingredients and keep it aside.
Into a pan; add a little oil and preheat it over medium. Add the cauliflower florets, sprinkle some salt and roast the cauliflower until it is firm and yet cooked.
Pressure cook the quinoa with 1 cup of water, salt to taste in a pressure cooker for 3 to 4 whistles. Once done allow the pressure to release naturally.
Transfer the quinoa to a serving bowl, add seasonings like red chilli flakes and mixed herbs, mix well.
Into a mixing bowl, add the hung curd, drizzle olive oil, add garlic, salt and lemon juice. Check the taste and adjust seasonings accordingly. Once done transfer the garlic yogurt to a serving bowl.
Place the seasoned quinoa below on your serving platter, add your roasted cauliflower on top, pour in some of the garlic yogurt dip and sprinkle with pomegranate seeds and serve.
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