I told myself this would not become a food blog. Problem is that my life is now run by this gluten, soy, sugar, dairy free elimination diet, and this foodie needs an outlet! And what better place to share than this design blog?
Since you can be sure that I won't be canceling my 6 year subscription to Bon Appetit, I am gladly accepting the challenge of adapting some of my magazine favorites. Adapted from the March 2013 Bon Appetit, I made a gluten free, dairy free version of the Warm Cauliflower and Herbed Barley Salad with farmers market ingredients that had to be shared. This would also be the perfect dish to take to potlucks, dinner parties, etc because it's simple, flavorful and no one would know it's elimination diet approved. Instead of suffering (as is normally the polite thing to do), I'm bringing this dish instead.
Roasted Cauliflower and Herbed Quinoa Salad
- 1/2 - 1 c Quinoa
- Lemon Zest
- Juice of 1 Lemon
- 1 T Dijon Mustard
- 6 T Olive Oil
- 1 Head of Cauliflower, cut into small florets
- 1 15 oz can of white beans (Cannelli, Gigante, Butter Beans), drained and rinsed
- 1/2 c Flat Leaf Parsley
- 2 T Fresh Tarragon Leaves
- Salt & Pepper
Preheat oven to 425. Toss cauliflower with 1-2 T of olive oil and place cauliflower on baking sheet. Sprinkle with salt and papper and roast for 12-20 minutes. Time will depend upon how charred you like your cauliflower and how small or large you like the florets. (The smaller and more charred the better imo)
Cook the quinoa according to package instructions.
Whisk mustard, lemon juice and tarragon in a small bowl. Slowly add remaining olive oil while whisking to emulsify. Add salt and pepper to taste.
Transfer cauliflower, quinoa and beans to a large bowl. Add parsley, remaining tarragon and 1/2 of the mustard dressing. Toss to coat. Divide among bowls and drizzle remaining dressing. Garnish with lemon zest, parsley, tarragon and a fresh grind of pepper.
