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Roasted Cauliflower Quinoa Salad in large white serving dish on a kitchen bench with a cut orange and whole cauliflower beside it.
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5 from 3 votes

Roasted Cauliflower Quinoa Salad

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

Ingredients

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 (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

Instructions

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 the 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.

Notes

Unsure how to cook quinoa?

Learn how to cook quinoa here.

Serving suggestion

You can serve this salad warm or cold.
To serve the salad warm, serve immediately after preparation while the cauliflower and quinoa are still warm.
Serve alongside BBQ meats, kebabs, grilled salmon or lemon chicken.

Storage tips

Keep this salad in an airtight container in the fridge for 3 – 4 days. You can make it the day before serving.