Roasted Cauliflower and Quinoa Salad with Pepitas

Cooked quinoa gives lots of wonderful texture to this easy roasted-cauliflower salad, while the roasted pumpkin seeds add great nutty flavor.

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  • Servings: 6

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  • One 2-pound head of cauliflower, cut into bite-size florets
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups cooked quinoa
  • 1 cup chopped flat-leaf parsley
  • 1/2 cup salted roasted pumpkin seeds (pepitas)
  • 1/4 cup fresh lemon juice

How to make this recipe

  1. Preheat the oven to 425°. On a rimmed baking sheet, toss the cauliflower with the olive oil and crushed red pepper; season with salt and black pepper. Roast for 30 minutes, until the cauliflower is softened and browned in spots; toss with the remaining ingredients and serve warm.

Contributed By Published January 2014

456535 recipes/roasted-cauliflower-and-quinoa-salad-with-pepitas 2013-12-09T20:54:40+00:00 Justin Chapple fall|winter|roasting|salads|side-dishes|4|basic-easy|fast|gluten-free|healthy|make-ahead|vegetarian|weeknight-dinner|lunch january-2014 recipes,roasted-cauliflower-and-quinoa-salad-with-pepitas 456535

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