• Ruby Deubry

Quinoa & Cauliflower with Apple Radish Salad & Apple Mustard Dressing

Updated: Mar 26, 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


PREPARATION

  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.

© 2018 Ruby Deubry