Whether you’re cooking for one or for a large summertime picnic, this roasted cauliflower and quinoa recipe from the authors of In The Small Kitchen is the perfect lunchtime salad or dinner side dish. Plus, it’s easy to make for those of us with small kitchens (and small budgets).
Roasted Cauliflower & Quinoa Salad
1 head cauliflower, trimmed and divided into florets
½ cup quinoa
2 Tbsp raisins
2 Tbsp slivered almonds, toasted
3 Tbsp olive oil, divided
1 tsp red wine vinegar
¼ tsp ground coriander
8 cherry tomatoes, halved
Salt & pepper, to taste
Preheat over to 375 degrees. Toss the cauliflower with 2 Tbsp olive oil and ½ tsp salt. Arrange in one layer on a baking sheet lined with parchment paper. Bake for about 40 minutes, flipping the cauliflower partway through. You want each floret to be quite brown and tender. Remove from the oven and let cool.
In a small, lidded saucepan, bring 1 cup of water and the quinoa to a boil. Cover, and turn the heat to the lowest possible setting. Cook for 10 minutes. Then remove from the heat and leave covered for another 10 minutes. Fluff the quinoa with a fork. Mix in the raisins, all but a few almonds, the remaining olive oil, vinegar, coriander and a pinch of salt and pepper. Arrange on a plate, top with the roasted cauliflower and garnish with the remaining almonds and tomatoes.
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