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Roasted Cauliflower and Quinoa Salad with Toasted Nuts
Recipe type: side dish
Serves: 6
Ingredients
- One 2-pound head of cauliflower, cut into bite-size florets
- ½ cup olive oil
- ¼ teaspoon crushed red pepper
- Kosher salt
- Freshly ground black pepper
- 1½ cups cooked quinoa
- 1 cup chopped flat-leaf parsley
- ½ cup toasted nuts
- ¼ cup fresh lemon juice
Instructions
- 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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