Roasted Cauliflower and Quinoa Salad

By vdub

Ingredients

• 1 head cauliflower
• 2 tbsp olive oil
• kosher salt
• 1/4 tsp red pepper flakes
• 1/2 cup quinoa
• 1/4 tsp kosher salt
• 1 cup water
• 2 sticks celery, cut into small dice
• 1/4 large red onion, diced
• 2 tbsp capers, drained
• 1/2 cup chopped parsley
• 8-10 sun-dried tomatoes, diced
• 1 cup canned chick peas, drained
• Juice of one lemon or lime (I happened to use a lime today)
• Additional olive oil if needed

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

oast cauliflower
Preheat oven to 475 degrees fahrenheit. Slice cauliflower into 1/4 inch thick slices – don’t worry if pieces fall apart. Toss with olive oil on large cookie sheet, sprinkle with salt and red pepper flakes. Cover baking sheet tightly with foil and place on lowest rack of the oven. Cook 10-15 minutes. Remove foil and continue to cook until bottoms of cauliflower are golden, 8-12 minutes. Carefully flip the cauliflower and bake another 8-12 minutes. set aside to cool.

Make Quinoa
In a medium saucepan, combine quinoa, water and a dash of salt. Cover and bring to a boil, then lower heat as low as possible and let cook for 20 mins (don’t peek, don’t stir!). Remove from heat and let stand, covered, for another 5 minutes.

Make salad
Toss veggies with lemon juice in a large bowl. If it seems dry, add a dash more olive oil Add quinoa, toss again lightly and serve.