top of page
  • Writer's pictureRuby Deubry

Quinoa & Cauliflower with Apple Radish Salad & Apple Mustard Dressing

Updated: Mar 25, 2019

Serves 4

For the Cauliflower

Florets from ½ cauliflower, further separated in small pieces

1 tbsp olive oil

½ tsp fine sea salt

¼ tsp freshly ground pepper

For the Quinoa

1 cup quinoa

1 ½ cups vegetable stock, warm

1 tsp salt

1 tbsp olive oil

1 small shallot, diced finely

2 – 3 strands saffron, crushed (optional)

2 Tbsp fines herbes (finely chopped parsley, chives and tarragon. Add chervil if you can find)

For the Apple and Radish Salad & Apple Dressing

1 large apple, like Fuji or Pink Lady (¾ for the salad and ¼ for the dressing)

3 red radishes

1/3 cup neutral oil (e.g. grapeseed or safflower)

3 Tbsp apple cider vinegar

1 Tbsp Dijon mustard

½ small shallot

½ tbsp agave, plus more to taste

½ tsp salt, plus more to taste

Fresh lemon juice


  1. Preheat oven on at 400ºF

  2. Toss the small cauliflower florets with the olive oil, salt and pepper. Spread onto a baking sheet lined with parchment or a silpat. Roast for 12 - 18 minutes, until lightly golden

  3. Mix together the vegetable stock, salt, olive oil, shallot and saffron. Set aside.

  4. Over medium-high heat, toast the quinoa on the stovetop in a saucepan for a few minutes until fragrant. Carefully stir in the stock mixture. Reduce the heat to low, cover, and simmer until the liquid has been absorbed and the quinoa is translucent - about 20 minutes. Fluff with a fork.

  5. Mix together the quinoa, cauliflower and fines herbes, fluffing well with a fork

Apple-Radish Salad and Dressing

  1. Using a high-speed blender, liquify the oil, ¼ apple, vinegar, mustard, shallot, agave and salt. Adjust the seasoning to taste with salt, agave, and lemon juice

  2. Slice the reserved apple and radishes finely with a mandolin or knife. Toss with a little dressing. Serve with the quinoa cauliflower, drizzling with more dressing.

4 views0 comments

Related Posts

See All


bottom of page