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Start Spring Off Right With This Roasted Cauliflower & Pea Salad

Author:

Caroline Muggia

May 03, 2019

By Caroline Muggia

mbg Contributor

Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.

Image by Luisa Brimble / Contributor

May 03, 2019

Springtime calls for hitting up the farmers market and stocking up on fresh, local vegetables. There's no better way to use your seasonal veggies than with this cauliflower and pea salad from the new cookbook Family: New Vegetarian Comfort Food To Nourish Every Day by Hetty McKinnon.

You'll indulge in the warm, crispy texture of roasted cauliflower, one of our favorite cruciferous vegetables, mixed in with the refreshing pop of peas (frozen or fresh works!) and a hint of slightly sweet microgreens. If you're sick of your go-to salad dressing, you'll be over the moon about topping off this salad with a rejuvenating mint-pea yogurt featuring mint leaves, peas, and Greek yogurt.

If you still don't feel like it's spring, the flavors in this dish can get you there. We hope this inspires you to cook with seasonal vegetables and indulge in some seriously delicious flavors.

Roasted Cauliflower With Peas & Mint-Pea Yogurt

Serves 4

Ingredients

Salad

1 cauliflower head cut into large florets
extra-virgin olive oil
1 cup quinoa, rinsed
2 cups vegetable stock or water
2 cups frozen peas
1 cup bean sprouts or microgreens
¼ cup mint leaves
sea salt and black pepper

Mint-Pea Yogurt

½ cup frozen peas
¼ cup mint leaves, roughly chopped
1 cup Greek yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon maple syrup or honey
sea salt and black pepper

Method

Preheat the oven to 400˚F.
Place the cauliflower florets on a baking sheet and drizzle with olive oil. Roast for 20 to 25 minutes, until tender and golden. Remove from the oven and season with sea salt and black pepper.
Add the quinoa to a saucepan and pour over the vegetable stock or water. Bring to a boil, then cover, reduce the heat to low, and cook for 15 to 20 minutes, until the quinoa is translucent and has absorbed all the liquid. Remove from the heat and allow to cool for 5 to 10 minutes in the pan. Fluff with a fork.
Bring a small pot of well-salted water to a boil. Blanch the peas—including the peas for the yogurt sauce—for 60 seconds. Drain and refresh under cold running water until completely cold. Set aside.
To make the mint-pea yogurt, combine the mint, ½ cup of the blanched peas, and the yogurt in a blender or food processor and blend until smooth. Add the olive oil and maple syrup or honey, season with sea salt and black pepper, and blend until everything is combined.
Combine the cauliflower, quinoa, and peas, drizzle with some olive oil, and season with sea salt and black pepper. To serve, dollop the pea yogurt all over the cauliflower and top with sprouts or microgreens and mint leaves.