Roasted Cauliflower and Mushroom Salad

Ingredients:
1/2 small head cauliflower, cut into florets
8 oz. mushrooms, quartered
1 Tbsp. Cobrancosa Extra Virgin Olive Oil
1/2 tsp. Metro Chef Veggie Garnish
salt and pepper to taste
1 c. quinoa, well rinsed
1 3/4 c. water or broth
1/4 c. walnuts, toasted and coarsely chopped
1/4 c. goat, feta or blue cheese, crumbled
1/4 c. mushroom & sage mushroom vinaigrette (recipe to follow)
1/2 tsp. Metro Chef Veggie Garnish
Mushroom & Sage Balsamic Vinaigrette:
1/4 c. Fig Balsamic vinegar
1/4 c. Mushroom and Sage Olive Oil
½ Tbsp. Smak Dab Honey Horseradish Mustard
1 Tbsp. Garlic Olive Oil
1/4 tsp. salt
1/4 tsp. pepper

Instructions:

Toss the cauliflower and mushrooms in the oil, Metro Chef veggie garnish, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered. Mix everything and enjoy.

Mushroom & Sage Balsamic Vinaigrette:
Mix everything together.

Tested in Salads Cooking Class

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