You are here

Roasted Cauliflower and Quinoa Salad

Roasted Cauliflower and Quinoa Salad


For quinoa salad:

  • 1/2 cup uncooked quinoa
  • 2 tablespoons raisins
  • 2 tablespoons slivered almonds, toasted
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon ground coriander
  • Salt
  • Freshly ground black pepper
  • 1 1/2 cups Roasted Cauliflower (recipe follows)
  • 8 cherry tomatoes, halved (optional)

For roasted cauliflower (makes 3-4 cups):

  • 1 head cauliflower, trimmed and divided into florets
  • 2 tablespoons olive oil
  • Salt


  1. To make quinoa salad, in a small lidded saucepan, bring 1 cup water and quinoa to a boil. Cover, and turn heat to the lowest possible setting. Cook for 10 minutes. Remove from heat and leave covered for another 10 minutes. Fluff the quinoa with a fork.
  2. Mix in raisins, all but a few almonds, olive oil, vinegar, coriander, and a pinch of salt and a grind of pepper. Top with roasted cauliflower (see below) and garnish with remaining almonds and tomatoes, if using.
  3. To roast cauliflower, preheat oven to 375 degrees F. Toss cauliflower with olive oil and salt, and arrange in one layer on a baking sheet lined with parchment paper. Bake for about 40 minutes, flipping cauliflower partway through, until each floret is quite brown and tender.


  • Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine

Nutrition Information

Per serving: 392 kcal cal., 20 g fat (3 g sat. fat), 46 g carb., 8 g fiber, 10 g sugar, 11 g pro., 84 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment