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THE CORVALLIS CARROT
What you'll be getting:
Curried Cauliflower Salad with Quinoa
125 g veggies (red cabbage, carrots, arugula, cucumbers)
150 g chickpeas and cauliflower (tossed with turmeric, cinnamon, cardamom, mustard powder, pepper, salt, nutritional yeast, coriander, and oil)
3/4 c cooked quinoa (cooked with same mix as the cauliflower, without oil)
50g sauce (tahini, chickpeas, cucumbers, parsley, lemon juice, oil, salt and pepper)
Equipment needed: bowl for mixing salad items, sheet pan for cauliflower
Preheat your oven to 440.
When your oven reaches 440, place your cauliflower and chickpeas on a sheet pan and into the oven. Roast, or bake, for 10 minutes. Larger serving sizes may need to cook for 15.
After 10 minutes, check the cauliflower. If it is tender it is ready. Transfer the salad to a plate, or large dinner bowl and top it with the chickpeas and cauliflower.
While the cauliflower and chickpeas cook, toss the veggies and quinoa in a bowl.
Drizzle the dressing over top and enjoy. From start to finish this dinner takes less than 15 minutes.
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