Home RecipesSide Dishes Roasted Cauliflower Quinoa Salad

Roasted Cauliflower Quinoa Salad

by Tansy Boggon

A sweet and mildly spicy salad that combines roasted cauliflower, quinoa, orange and sultanas for a satisfying main meal or side salad.

I love to throw a combination of ingredients together to create substantial salads that satisfy as a complete meal.

My Basic Salad Formula

I generally create salads in an intuitive way with a basic formula that includes:

  • a base of a grain or starchy vegetable (as this satisfies my hunger and gives salad substance)
  • other veggies and fruits
  • protein
  • a flavour profile that encompasses sweet, salty, sour and spicy (to satisfy taste)
  • a variety of textures

Many of the salads I create are based on what is available in the fridge and pantry, but I also consider flavour combinations of various cuisines.

Recipe for Roasted Cauliflower Quinoa Salad

In the case of this recipe for Roasted Cauliflower Quinoa Salad, I’ve drawn on some of the flavours traditionally combined in Moroccan couscous.

Like traditional Moroccan couscous, it contains cumin, turmeric, sultanas and herbs. However, I’ve taken a lot of creative licence with this recipe. And you can, too!

Specifically, I have used quinoa rather than couscous. Not that there is anything wrong with couscous!

However, quinoa provides a high protein and high fibre alternative to couscous and has the advantage of being gluten-free.

If you haven’t cooked with quinoa before, I provide instructions on how to cook quinoa on another recipe blog.

Intuitive Salad Construction

Feel free to add or extract from the recipe as you wish.

For example, you could use lemon instead of orange. You could add a can of drained chickpeas or top the salad with Crispy Chickpea Croutons. You could use slivered almonds instead of pumpkin seeds. Or mint instead of parsley.

Hey, you could even omit the cauliflower and replace it with baked carrots, capsicum and zucchini.

My intention in sharing this recipe is to help you get more creative and intuitive with salad preparation rather than provide a perfectly curated recipe. I hope you enjoy it. Let me know in the comments below.

Roasted Cauliflower Quinoa Salad

Course: Side Dish, Salad
Keyword: vegan, dairy-free, vegetarian
Servings: 4
Author: Tansy Boggon


Ingredients – Baked Cauliflower

  • 1 head cauliflower cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt

Ingredients – Salad

  • 2 cups quinoa cooked or cook ¾ cup uncooked quinoa
  • 1 cup sultanas
  • ½ cup pumpkin seeds
  • 1 cup parsley, loosely packed, roughly chopped
  • 1 orange, juiced
  • ½ orange, zest
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cracked black pepper


Method – Baked Cauliflower

  • Heat oven to 200°C.
  • Toss cauliflower in olive oil, smoked paprika and salt. Spread cauliflower on two baking trays lined with baking paper.
  • Roast for 15 minutes. Then flip pieces over so that they can caramelise on both sides. Roast for another 10-15 minutes, until golden with a few brown spots on top. It will require approximately 25-35 minutes all up to cook through.

Method – Construct Salad

  • Combine all salad ingredients with cauliflower in a mixing bowl and then serve on a platter or salad bowl. You can enjoy the salad warm or cold.


Unsure how to cook quinoa?
Learn how to cook quinoa here.

Tips for perfect roasted cauliflower florets

Slice cauliflower to maximise flat edges

Cutting cauliflower into bite-sized pieces with plenty of flat edges will help to increase caramelisation.

To maximise flat edges, start by slicing off leaves and stem to form a flat base. Then, place the flat side on a cutting board. Cut the cauliflower into quarters and then cut it into 1 cm slices.

Cut apart any florets that are stuck together.

Don’t overcrowd the baking tray

If crowded on the baking tray, the florets produce steam and minimise crispiness. Thus, keep the florets spaced out.

Bake at a relatively high temperature and flip over during cooking

200oC is optimal for giving golden edges to your cauliflower.

Check it at 15 minutes. Then, flip the pieces over so they caramelise on both sides. Cook for a total of 25-30, until golden brown.

Did you try this recipe for roasted cauliflower quinoa salad

Whether you tried this recipe or roasting cauliflower, I’d love to hear how it went. Let me know in the comments below.

Looking for more salad inspiration?

If you are looking for more inspiration for satisfying salads, check out my other salad recipes that contain quinoa:

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