Home - Recipes - Cauliflower and Quinoa Salad with Feta

Cauliflower and Quinoa Salad with Feta

We’ve transformed the classic Italian tomato and bread salad panzanella into an Indian feast. Make sure not to overcook the cauliflower—it should be crisp-tender.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
512 calories per serving


> 1 head cauliflower
> 1 bunch radishes
> 1/2 cup fresh cilantro, roughly chopped
> 2 teaspoons ground cumin
> 1 tablespoon curry powder
> 5 tablespoons canola oil
> 4 tablespoons quinoa
> 1 ( 8.8 oz.) package garlic naan
> 1 lb. ripe tomatoes, coarsely chopped
> 1 ( 6 oz.) package crumbled feta cheese


Break the trimmed cauliflower into florettes and cook for 3 minutes in a pot of boiling water. Drain.
Trim and wash the radishes and cut into quarters. Roughly chop the cilantro.
Heat 2 tbsp oil in a large skillet. Add the cumin and curry powder and toast for 30 seconds. Add the quinoa and cook, stirring, for 3 minutes.
Add the cauliflower, increase the heat and stir-fry for another 2 minutes. Transfer to a large dish.
Wipe out the skillet with a paper towel. Pour the remaining oil into the skillet. Tear the naan into pieces and stir-fry over medium heat until crisp.
Combine the naan, chopped tomatoes, radishes, cilantro and cauliflower. Crumble the feta cheese over the dish and serve immediately.

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