February can be a strange time of year for cooking. We no longer want the hearty comfort food we enjoyed in winter but Spring is not quite here yet with its fresh flavours. Warm salads are the perfect go between and this wonderful recipe takes advantage of the humble cauliflower which is currently in season and elevates its flavour to a new level. Here it is spiced and roasted with sweet potato then tossed with quinoa and some fresh greens and tomatoes. Perfect for a midweek supper or as an addition to a lunch table.
For the salad (serves 4-6)
- 1 medium cauliflwer, broken into florets.
- 1 large sweet potato. Skin on, washed and roughly cubed.
- Olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper
- 240g quinoa
- 1 large handful kale, finely shredded
- Approx 20 cherry tomatoes, halved
- Chopped fresh parsley
- Handful of pumpkin seeds
- Preheat oven to 210ºC
- Place the cauliflower and sweet potato in a large bowl. Add a good drizzle of olive oil and the cumin and turmeric. Season with salt and pepper and toss to ensure vegetable are evenly coated.
- Place on a baking tray and roast for 25-30 mins until vegetables are tender yet retain a slight bite.
- Meanwhile cook your quinoa as per packet instructions.
- Spread the pumpkin seeds on a baking tray and add to the oven ten minutes before the vegetables are ready.
- When everything is ready, combine your cooked quinoa, roasted vegetables, tomatoes, kale and parsley in a large bowl and gently stir through.
- Top with the toasted pumpkin seeds and enjoy. Best served warm but keeps well in the fridge as a cold salad.