This recipe entails the use of all kinds of cheese, whichever you love most. Ricotta or goats curd is great choices, it just happened that I had some bocconcini that had to go. It turned out to be quite enjoyable and I really liked its slightly chewy texture which balances that of the cauliflower and quinoa. On the other hand, if you wish to skip the cheese, a few roasted almonds would substitute very well.
It’s delightfully satisfying as a main course salad without anything to accompany it, and without the cheese would likewise complement fish or roast cook as a side dish.
I dabbed in some tomato paste to infuse a bit of color to the quinoa and add a twist in its flavor but you could totally drop it and simply replace the water with chicken or vegetable stock as you wish and whichever suits your taste best.
This recipe is so versatile that if you actually cannot find quinoa, any cooked grain can serve as the replacement and will substitute fairly well. It may even turn up better if you put in your favorite grains like couscous, brown rice, or barley. Sure enough, these different kinds of rice would require adjustments with the amount of water for cooking and the total time it takes as well. Here’s all you need to create this warm salad:
What You Need:
- 1/2 large cauliflower weighing approximately 350g / 12oz
- 1/2 cup quinoa rice
- 1/2 bunch finely chopped chives
- 1 cup of water
- 1 tbsp tomato paste
- a handful of bocconcini, torn into bite-sized bits
Makes 2 servings
What To Do:
1. Preheat oven to 200 degrees Celsius. Cut cauliflower into little trees. Place the bite-sized florets in a roasting dish then drizzle with olive oil. Season and roast while stirring occasionally until the cauliflower is cooked through. Ideally, it would be golden around the edges.
2. Rinse quinoa well for a better-tasting meal. Place in a medium saucepan along with a cup of water and the tomato paste. Simmer for about 10 to 15 minutes or until the water has been absorbed and your quinoa is already soft and tender. Season to taste.
3. Set the cauliflower upon two warm plates, then scatter the cooked quinoa, chives, and cheese or some roasted almonds for a healthy and colorful, perfect salad meal.