i am so looking forward to this weekend! first of all, it’s a four day weekend for us. i don’t think i’ve taken a long weekend since the holidays in december. second of all, we’re going to new york, which is always a good time. third of all, i get to see some friends that i haven’t seen in a long time and some that i got to see just last weekend. and last but not least, we get to celebrate the wedding of my friends eric and maylien! oh how much i love weddings, especially the ones right before mine, because at each one i’m reminded of something i’ve forgotten.
anyways, you know what i wish i ate more of? cauliflower. no real wishing involved tonight, just cooking and eating. this salad is a full meal if you want it to be, or you can serve it as a first course. you can make it warm or totally cooled and it works. i prefer the warm version but i’m sure i’ll be eating the leftovers cold since the arugula is already mixed in, and i like the contrast in texture from the bitter crunchy arugula to the smooth cauliflower. nothing fancy, just tasty.
adapted from naturally ella.
makes 4-5 main dish servings, about 6-8 salad servings
- 1 cup quinoa, dry
- 2 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 head cauliflower, chopped
- 4 tablespoons curry powder
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 6-8 cups arugula
rinse quinoa under water for a couple of minutes. bring water to a boil in medium pot, add quinoa, and cover. cook for 15-20 minutes, until fully cooked through.
meanwhile, heat olive oil in a large pan or dutch oven. add onion and cook until translucent. add cauliflower and curry powder. mix well, then stir in broth and coconut milk. cook for 15-20 minutes, until cauliflower is soft and sauce has thickened. let cool for 10-15 minutes.
place arugula leaves on large platter. top with quinoa and then with cauliflower with sauce.