Warm Cauliflower and Crispy Quinoa Salad | RICARDO

Ingredients

• 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
• 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