No. 139: Roasted Cauliflower & Quinoa Salad

Mr. McC spent his Tuesday evening cheering on the US vs. Azerbaijan at Candlestick Park. He's been looking forward to this for months. Just a few weeks until the World Cup begins!

Meanwhile, it was my first night home alone in quite some time. Insert sigh of happiness [here].

Even us outgoing folks need some time to recharge here and there:)

Roasted Cauliflower & Quinoa Salad

First on my list of home alone to-dos was some cooking. This salad was inspired by another great find on Cookie + Kate.


Serves 4
1 large head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 cup uncooked quinoa, rinsed
2 teaspoons olive oil
2 cloves garlic, pressed or minced
1/4 teaspoon salt
1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
1/2 cup feta, crumbled
1 tablespoon lemon juice (about 1/2 lemon)
Freshly ground black pepper, to taste
1 avocado, sliced into thin strips*
4 handfuls leafy greens

*Remember how I'm always missing one ingredient? This time it was the avocado.

To make

Preheat the oven to 425 degrees. Toss the cauliflower florets with olive oil, red pepper flakes and a light sprinkle of sea salt. Roast for 25 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.

Cook quinoa according to package directions. Mix in olive oil, garlic and salt. Set aside.

In a large serving bowl, toss together the roasted cauliflower, cooked quinoa, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.

Mixed ingredients

Divide the avocado and greens among four salad plates. Top with a generous amount of the cauliflower and quinoa salad.

The results

Despite forgetting the avocado, this salad was wonderfully filling and fresh. The freshness of the lemon, heat of the pepper and feta all come together for several layers of depth.

Cauliflower Salad

The original recipe calls for farro and olives, which would add even more flavor fun to this salad. Kate also suggests subbing wheat berries or brown rice for the quinoa.

While I loved the quinoa/cauliflower mixture on greens, it would also make a great side dish for pork or chicken.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina