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.
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