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
One 2-pound head of cauliflower, cut into bite-size florets
1/2 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper
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 It
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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