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Roasted Cauliflower Quinoa salad with Grilled Haloumi

Image may contain: foodI love cauliflower and I really love salad. But now the weather has gotten cold here in Melbourne, cooling salads are not high on the meals list.

So why not make a roasted cauliflower WARM salad?

This vegetarian warm salad was not only delish, with quinoa and grilled haloumi, but it took a little over 30 minutes to make.

We had it as our main meal, but you could also serve it along at any BBQ or dinner party with other dishes.

 

Roasted Cauliflower Quinoa salad with Grilled Haloumi
Print Recipe
This vegetarian warm salad was not only delish, with quinoa and grilled haloumi, but it took a little over 30 minutes to make. Great served as a quick stand alone meal or serve when entertaining a crowd.
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Roasted Cauliflower Quinoa salad with Grilled Haloumi
Print Recipe
This vegetarian warm salad was not only delish, with quinoa and grilled haloumi, but it took a little over 30 minutes to make. Great served as a quick stand alone meal or serve when entertaining a crowd.
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Ingredients
  • 1/2 large or 1 small Cauliflower, chopped
  • 1-1/2 cups quinoa
  • 1 cup Chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 small Red onion, thinnly sliced
  • 1-2 tsp morrocan spice blend
  • 1/2 lemon
  • 1 tbsp pomegrante
  • 1/4 cup Extra Virgin Olive Oil
  • 1 pkt haloumi cheese, sliced into 1/2 cm slices
  • 1/4 fresh pomegrante * optional
Servings: People
Instructions
  1. Preheat oven to 200C. Chop up cauliflower and sprinkle with Moroccan spice blend and a season with salt and pepper. Place on oven tray and drizzle with olive oil. Place in hot oven for approx. 30 minutes
  2. Cook your quinoa according to packet instructions. This usually takes approx. 15minutes. Once cooked, leave in saucepan with lid on, to keep warm.
  3. While cauliflower and quinoa are cooking, chop your onion, herbs ( parsley and mint) and place in a large salad bowl or serving plate.
  4. In a jar, add your lemon juice, pomegranate molasses and EV olive oil. Season with some salt and pepper, seal jar and give a really good shake. Place your dressing to the side.
  5. Heat a grill pan with a little oil and pan fry your slices of haloumi. This will only take a minute or 2 both sides. *Be careful not to burn it.
  6. Take your quinoa and place in salad bowl, then remove cauliflower from the oven and also add to salad. Pour your dressing all over and mix till well combined.
  7. Finally add your grilled haloumi and sprinkle your pomegranate jewels, on top. Serve & delish!
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