Roasted Cauliflower and Quinoa Salad

Cauliflower and Quinoa Salad With Lemon
Cauliflower and Quinoa Salad. Photo and Recipe: Diana Rattray
  • 35 mins
  • Prep: 17 mins,
  • Cook: 18 mins
  • Yield: Serves 4
Ratings (4)

Toasted sliced almonds give this simple, delicious quinoa and cauliflower salad extra flavor and a satisfying crunch. There are a few steps to the preparation, but it's really quite easy to put together.  Serve this tasty salad warm or chilled.

What You'll Need

  • 1 large head of cauliflower
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • dash garlic salt
  • 1/4 cup olive oil
  • 1 cup cooked quinoa
  • 1 cup frozen peas, cooked just until tender
  • 2 green onions, thinly sliced
  • 1/3 cup sliced blanched almonds
  • 2 to 3 tablespoons lemon juice
  • salt and pepper, to taste

How to Make It

  1. Heat the oven to 375° F.
  2. Separate the cauliflower into small florets. Line a large rimmed baking pan with foil and toss the cauliflower with the 1/2 teaspoon of kosher salt, 1/2 teaspoon pepper, garlic powder, and olive oil. Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned.
  3. Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic. Remove from the heat.
  1. Combine the roasted cauliflower with the cooked quinoa and peas, the toasted almonds, sliced green onions, and 2 tablespoons of lemon juice. Taste and adjust seasonings. Add more lemon juice if desired. 
  2. Serve warm or chilled on salad greens, pea shoots, or spinach leaves.

Serves 4.

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Nutritional Guidelines (per serving)
Calories 332
Total Fat 21 g
Saturated Fat 3 g
Unsaturated Fat 14 g
Cholesterol 0 mg
Sodium 436 mg
Carbohydrates 29 g
Dietary Fiber 9 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)