Warm Cauliflower and Crispy Quinoa Salad

Ingredients

• Salad

  • 1 large cauliflower, cut into small florets
  • 1/2 lb (225 g) bacon, chopped into lardons
  • 2 cups (300 g) cooked quinoa (see note)
  • 1/4 cup (40 g) sunflower seeds
  • 2 tbsp (30 ml) vegetable oil
  • 1 cup (45 g) curly parsley, finely chopped
  • 3 tbsp dried currants
  • 1 shallot, thinly sliced

• Dressing

  • 1/4 cup (60 ml) vegetable oil
  • 2 tbsp (30 ml) white wine vinegar
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) Dijon mustard