The nutty characters of the parmesan crusted cauliflower and the quinoa marry perfectly with the sweet roasted red peppers, the salty feta cheese, and the acidity of the blueberries. A true harmony of flavours.
Cauliflower is such an adaptable vegetable. Roasting it along with parmesan cheese results in a nutty, umami rich taste sensation. Compared to this parmesan crusted cauliflower, the cauliflower ricotta garlic puree is completely different. The crumbed cauliflower “fillet” it is served with also. And as for this delicious cauliflower cashew soup, my guests had to ask what it was made from.
Quinoa makes a great salad ingredient. As do blueberries. This quinoa blueberry and corn salad also uses blueberries to add a little brightness (acid) to the sweet and nutty characters of the other ingredients.
The red quinoa citrus salad, on the other hand, is distinctly different. More acidic due to the citrus, yet sweeter as well, and a touch of bitterness from the cacao nibs. The quinoa ties it all together.
The parmesan crusted cauliflower salad is accompanied by one very special ingredient – a roasted head of garlic. You are doing your body so many favours by eating garlic. Roasting it makes it so much easier to eat a lot of it. This is because the roasting transforms it into a sweet sensation that doesn’t have those next day anti-social side-effects. You will have no trouble devouring a whole head of garlic per person in one sitting. It is that good.
Parmesan crusted cauliflower, quinoa, blueberry, and feta salad
- 3/4 cup uncooked quinoa
- 1.5 cups water
- 1 large head of cauliflower
- 2 medium red peppers
- 1 Tbsp Olive oil
- salt and pepper
- 1/2 cup parmesan cheese finely grated
- 100 g feta cheese
- 125 g blueberries
- 4 heads of garlic
- delectabilia salad dressing
- Pre-heat the oven to 200 degC
- Wash, halve, and trim the red peppers. Smear with olive oil and place on a baking tray.
- Prepare the heads of garlic as per the instructions here, and add to the baking tray.
- Cut the florets from the cauliflower and put in a large bowl.
- Add to the bowl 1 Tbsp olive oil, 1/4 tsp salt, 1/2 tsp black pepper, and the 1/2 cup parmesan cheese.
- Toss the cauliflower with the other ingredients until well coated.
- Add the cauliflower to the baking tray with the red peppers.
- Roast the red peppers and cauliflower for 35 to 40 minutes. The cauliflower should be browning and the red pepper starting to soften.
- Remove the red peppers and cauliflower from the baking try, then return the garlic to the oven for another 30 minutes.
- Cook the 3/4 cup quinoa with 1 1/2 cups water in a rice cooker.
- Rinse the blueberries.
- Cut the feta into small cubes (if not already in that form).
- Dice the roasted red peppers into 10x10mm pieces
- Gently combine the quinoa, feta, cauliflower, blueberries, and red peppers.
- Drizzle with delectabilia salad dressing.