Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 6

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

How to Make It

Step

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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