Sprouted Quinoa and “Roasted” Cauliflower

Dr. Cher Morgan


  • 1C sprouted quinoa (to sprout place 1C of quinoa into a nut milk bag, soak overnight in bowl with water, drain and rinse twice a day, hang your nut milk bag off a hook for good drainage. It should sprout within 4 – 8 hours.)
  • 1 medium cauliflower, broken into florets
  • 1/2C pepitas / pumpkin seeds
  • 3/4C cranberries reserving some for garnish
  • 1/2 bunch flat leaf parsley – chopped
  • 1/2 bunch mint – chopped
  • 100g rocket
  • 1/4 red onion, finely sliced
  • 1T tamari
  • 1t smoked paprika
  • 1T raw honey
  • 1T ACV (Apple Cider Vinegar)
  • 1T olive oil
  • salt & pepper to taste


  1. In a bowl toss the cauliflower florets in the tamari, paprika, raw honey, ACV, olive oil & salt and pepper. Place on a dehydrator tray and dehydrate at 115°F for 4 hours. Set aside while you make the rest of the salad. If you don’t have a dehydrator you can do a normal roast in the oven with the cauliflower. Ssssh don’t tell anyone.In a bowl combine the remaining ingredients including the sprouted quinoa and cauliflower and toss together. Set aside while you make the dressing.
  2. Cashew Miso Dressing:

    • 2T – 4T water for thinning if necessary
    • 1/4C olive oil
    • 1/4C coconut nectar
    • 1/4C shiro miso
    • 1/4C ACV
    • 1/2C cashews – soaked in water for 20 minutes, drained
    • salt & pepper to taste



    Place all dressing ingredients in the blender and blend until smooth. Add water if necessary. Pour dressing ingredients into a mason jar and serve with the salad.


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