roasted cauliflower composed grain salad

I’m so ready for Thanksgiving. Anyone else?

On the one hand I’m excited to have some cherished and quality time with my family, but on the other, I’m saddened and always amazed at how quickly time flies each year.

Thanksgiving is an opportunity, I feel, to blend the old with the new. I strongly believe that there are certain foods or recipes that should be kept as is, especially beloved family recipes that are a vital part of holidays and traditions.

I also believe though that these are opportunities to create and share new recipes. Just call me the traditional-modernist.

So for Thanksgiving, try to include items that are a cherished part of the day, but also examine if there are ways where new items can be added to help create interest at the table and on everyone’s plate.

This roasted cauliflower salad that we made last month in our Dine with a Dietitian event at WashU would be a great addition to your Thanksgiving menu. It’d offer something different yet delicious and nutritious to your table!

roasted cauliflower composed grain salad

serves: 6-8

2 heads cauliflower, broken into florets

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon curry

1 teaspoon tumeric

2 small cans chickpeas

1 tablespoon olive oil

1 teaspoon ras el hanout

5 oz greens (arugula & frisse)

2 cups quinoa, cooked

2 red bell peppers, diced

1 cup dates, halved

1/2 cup kalamata olives, halved

1 cup basil, julienne

1 cup lemon juice

1/4 cup olive oil

1 tablespoon honey

Directions:

Begin by cooking the cauliflower- place the florets on a baking sheet. Lightly drizzle the cauliflower with olive oil and sprinkle with salt, pepper, curry & tumeric. Place in the oven and roast at 425 degrees for about 20 minutes, tossing occasionally.

Next prepare the chickpeas- drain, rinse, and pat dry the chickpeas. Place in a single layer on a baking sheet, drizzle with olive oil, and sprinkle with the middle eastern spice, ras el hanout. Bake in the oven 425 for about 8-10 minutes.

Assemble the salad. In a bowl, add the greens (we used arugula & frissee here). Add the cooked quinoa, bell pepper, dates, olives, cauliflower and chickpeas. Toss to combine.

Prepare the dressing by adding the basil and lemon juice to a blender. While blending slowly drizzle in the olive oil until well combined.

Drizzle over the salad and toss again. Very lightly drizzle with honey on the top and then serve.


Enjoy & Happy upcoming Thanksgiving!

xo,

Becca

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