Sticky cauliflower Quinoa Salad

I just love having a salad in the fridge for lunches, easy soup dinners and kids lunch boxes. This one is no exception – packed with the sticky sweet flavour on the cauliflower, it won’t last long.



Serves 4-6


Oven 200c


  • 1 cauliflower, cut into florets


  • Marinade – 2tbsp oil


  • 1tbsp maple syrup


  • 1tbsp apple cider vinegar


  • 1tbsp soy


  • 1tsp paprika


  • 1tsp garlic salt


  • 200g quinoa


  • 400ml vegetable stock


  1. Heat the oven. Cut the cauliflower and spread on a baking sheet.
  2. Mix the oil, maple, vinegar, soy, paprika and garlic in a bowl and pour over the cauliflower. Toss with your hands then roast in the oven for 20-30 minutes, turning occasionally.
  3. Meanwhile, Rinse the quinoa in a sieve under running water. Place it in a pot and cover with stock. Pop on the lid and simmer until the stock is absorbed (around 10-15minutes)
  4. Let the cauliflower and quinoa cool a little then toss together. Cover and store in the fridge.

Comments are closed.