Illustration depicting a plethora of fresh cooking ingredients

Harissa Roasted Cauliflower Salad

Prep time: 15 mins |Cook time: 45 mins |Total time: 60 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Harissa Roasted Cauliflower Salad

Prep time: 15 mins |Cook time: 45 mins |Total time: 60 mins |Serves: 4 |

Harissa Roasted Cauliflower Salad

INGREDIENTS

  • 1 large head of cauliflower
  • 1.5 cups of cooked and cooled quinoa
  • 2 cups of arugula
  • 2 TBSP Cook’s Pantry Harissa
  • 1 cup feta
  • 1 TBSP lemon juice
  • 3 TBSP olive oil
  • 1 tsp cumin
  • salt and pepper to taste
  • ½ cup of fresh cilantro

DIRECTIONS

  1. Heat oven to 400 degrees
  2. Cook 1 cup of quinoa in 1.5 cups of water for 15 min, transfer to the fridge to cool while you prepare the rest of the salad.
  3. Chop your head of cauliflower into small ½ inch pieces. Spread out onto a baking sheet. Mix harissa
  4. 2 TBSP of olive oil
  5. and cumin in a small bowl. Pour over your cauliflower and toss thoroughly until each piece is coated."
  6. Bake for 20 min or until golden brown. Transfer to a large mixing bowl and place in the fridge. Let cool for about 10-15 min.
  7. Remove your mixing bowl from the fridge and add arugula, cooked quinoa, cilantro, feta, 1 TBSP olive oil and lemon juice. Toss well.
  8. Serve with lemon wedges on the side.

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