This delicious Roasted Cauliflower and Quinoa Salad with Romesco Sauce recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 2
- 100g Quinoa
- 1 tsp Cumin
- ½ tsp Cayenne
- 1 tbsp Olive oil
- 1 Small head cauliflower, cut into small florets
- 1 Red onion, cut into wedges
- 35g Black olives, pitted
- 15g Watercress
- 15g Rocket
- Handful hazelnuts, toasted and roughly chopped
- Salt and pepper
Romesco Sauce:
- Juice of ½ lemon
- 1.5 tbsp Olive oil
- ½ tsp Chilli flakes
- 50g Roasted red peppers
- ½ Small tomato
- 15g Hazelnuts
- 1 Small clove garlic
- ¼ tsp Flaked sea salt
- ½ tsp Smoked paprika
Method
- Preheat the oven to 180ºC.
- Cook the quinoa according to the package instructions.
- Mix the spices and oil together then toss on a baking tray with the cauliflower and onion. Roast for 15-20 minutes or until tender and starting to brown.
- Meanwhile, make the sauce by blending all ingredients together.
- Toss the roasted vegetables together with the quinoa, olives, watercress and rocket.
- Serve topped with the chopped hazelnuts and drizzle with the romesco sauce.
Rich in fibre, cauliflower aids in digestion and promotes a feeling of fullness, which can help in maintaining a healthy weight. It also contains phytoestrogens, which may assist in balancing hormonal fluctuations characteristic of perimenopause. Additionally, cauliflower is a good source of antioxidants and vitamins C and K, supporting overall health, immune function, and bone health – all crucial aspects for women navigating the changes of perimenopause.
