Ingredients

• Ingredients Scale 1x2x3x 1 large head of cauliflower 1 medium apple (I used Fuji), cored and diced 1/2 cup golden raisins 1/3 cup shredded coconut 1 1/2 cups cooked quinoa Dressing 1 tablespoon olive oil 3 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 tablespoon pure maple syrup 1 tablespoon lemon or orange juice 2 tablespoons water 2 teaspoons curry powder mineral salt & cracked pepper, to taste

Preparation

• Instructions Preheat oven to 425 degrees F. Prep + roast cauliflower: Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool. Curry dressing: In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like. Quinoa: See notes if making quinoa from scratch, or use this quick + easy Instant Pot Quinoa recipe. Assemble: In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat. Serve at room temperature or chilled. Serves 4 Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.