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Parmesan crusted cauliflower, quinoa, blueberry, and feta salad
Course:
Main Course, Salad
Cuisine:
International
Keyword:
blueberries, feta, quinoa, roasted cauliflower
Servings:
4
people
Author:
Steve Paris
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 blueberries' acidity - a true harmony of flavours.
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Ingredients
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
Instructions
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.
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