Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 red peppers (see note)
  • 1/2 cup uncooked quinoa
  • 1/4 cup minced cilantro
  • 1/4 cup minced flat-leaf parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons honey or vegan sweetener
  • 1/4 cup toasted pepitas

Instruction

  • Preheat oven to 425˚ F. Cut cauliflower into bite-size florets. Toss with 1 tablespoon olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower is caramelized and peppers charred: 25-35 minutes. Remove from oven and let cool slightly.Remove the skin from the roasted red pepper and dice.
  • Rinse quinoa and combine with 1 cup water in a medium pot. Bring to a boil, reduce to a simmer, and cook for until water is almost fully absorbed, about 12-15 minutes. Remove from heat, cover and let sit until remaining water is absorbed, about 5 minutes.
  • Combine quinoa, cauliflower, and roasted red pepper in a bowl. Add cilantro and parsley to quinoa mixture.
  • To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until combined. Pour on salad and toss until combined. Taste and add more salt as desired. Add in the pepitas right before serving.