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Roasted Cauliflower and Quinoa Salad with Pepitas

  • ACTIVE: 15 MIN
  • FAST

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

  1. One 2-pound head of cauliflower, cut into bite-size florets
  2. 1/2 cup extra-virgin olive oil
  3. 1/4 teaspoon crushed red pepper
  4. Kosher salt
  5. Freshly ground black pepper
  6. 1 1/2 cups cooked quinoa
  7. 1 cup chopped flat-leaf parsley
  8. 1/2 cup salted roasted pumpkin seeds (pepitas)
  9. 1/4 cup fresh lemon juice
  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.
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