Roasted Curried Cauliflower-Quinoa Salad

• 1 cauliflower (about 1 3/4 lb.), cut into 1-inch florets (about 6 cups)
• 2 1/2 cups seedless red grapes
• 2 tablespoons extra-virgin olive oil
• 1 pinch salt and freshly ground pepper
• 1/2 cup quinoa
• 1/2 cup plain Greek yogurt (not nonfat)
• 1/2 teaspoon curry powder
• 1/4 teaspoon cumin
• 2 teaspoons fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted, unsalted cashews
• 2 cups shredded rotisserie chicken, optional

1. Place a rack in center of oven and preheat to 450u0b0F. Line a large baking sheet with foil. Toss cauliflower and 2 cups grapes with 1 Tbsp. oil and arrange in a single layer on baking sheet. Roast, stirring occasionally, until grapes are slightly wilted and cauliflower is golden brown and tender, about 25 minutes.
2. Stir 1/2 tsp. salt into a small pan with 1 cup water; bring to a boil over medium-high heat. Stir in quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a medium bowl.
3. Halve remaining 1/2 cup grapes and pulse in a food processor with yogurt, curry, cumin, lime juice, remaining 2 tsp. oil, 1/4 tsp. salt and 1/2 tsp. pepper until mixture is slightly chunky.
4. Toss quinoa with 3 Tbsp. dressing and cilantro. Divide among 4 plates and top with roasted cauliflower, cashews and chicken, if desired. Drizzle with remaining dressing, season with additional salt and pepper, if desired, and serve.

cauliflower, seedless red grapes, extravirgin olive oil, salt, quinoa, yogurt, curry powder, cumin, lime juice, cilantro, rotisserie chicken

Taken from www.epicurious.com/recipes/member/views/roasted-curried-cauliflower-quinoa-salad-56c48b418f0db7b953e84d28 (may not work)