Warm Quinoa Turmeric Cauliflower Salad with Cranberries, Hazelnuts and Goat Cheese 藜麥薑黃花椰菜、蔓越莓與榛果沙拉


  • In
  • head medium sized cauliflower, cut into small florets (about 5-6 C)
  • 1/2 C shallots, sliced into 1/4" rounds
  • t ground turmeric
  • T grapeseed oil
  • C dried cranberries
  • lemon
  • C hazelnuts
  • Preheat the oven to 350 F/190 C, and heat a large pot of water on the
  • stove.
  • Place ingredients A in a medium sized pot. Cover and bring it
  • to a boil, then let it simmer for 12-15 minutes. Turn off the heat
  • and let it sit for another 10 minutes.
  • C/350 F,然後將一大鍋水煮滾。



Log in or Register to write a comment.