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Photo of Roasted cauliflower and sprout salad with quinoa and salsa verde by WW

Roasted cauliflower and sprout salad with quinoa and salsa verde

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Roasted cauliflower with crunchy sprouts served with quinoa and a lemon salsa verde dressing.

Ingredients

Cauliflower

500 g, (Buy 1 small head), cut into florets

Olive oil

1½ tbs

Brussels sprouts

150 g, baby variety

Garlic

4 clove(s), unpeeled

Quinoa

¾ cup(s), (150g), tri-coloured variety

Lemon juice

2 tbs

Whole grain mustard

3 tsp

Fresh flat-leaf parsley

1 cup(s), coarsely chopped

Fresh basil

½ cup(s), coarsely chopped

Ricotta cheese

120 g, crumbled

Lemon zest

1 tsp, to garnish

Instructions

  1. Preheat oven to 200°C. Place cauliflower and half the oil in a large baking dish. Season with salt and pepper. Roast for 5 minutes. Add sprouts and garlic. Roast for 10 minutes. Add ⅓ cup (80ml) water. Cover with foil. Roast for 5 minutes or until vegetables are tender.
  2. Meanwhile, place quinoa and 1½ cups (375ml) cold water in a saucepan over high heat. Bring to the boil. Reduce heat. Simmer, covered, for 12-15 minutes until liquid is absorbed and quinoa is tender. Transfer to a bowl. Cool for 5 minutes.
  3. Whisk juice, mustard and remaining oil in a bowl. Season with salt and pepper. Add roasted vegetables, parsley, basil and dressing to quinoa. Toss to combine. Top with ricotta, basil and lemon zest.

Notes

SERVING SUGGESTION: Lemon wedges.

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