ROASTED SPANISH CAULIFLOWER SALAD
Make a whole meal out of a head of cauliflower by simply roasting it. When paired with luxurious pine nuts and a tangy, smoky Spanish-inspired dressing, it's a filling and protein-packed main dish salad.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Line a baking sheet with foil.
- Toast the pine nuts on the prepared baking sheet for 2-3 minutes, just until they barely start to color. Transfer to a shallow bowl or plate; the nuts will continue to cook for a few minutes after being removed from the oven due to residual heat, so watch carefully.
- Toss the cauliflower with 2 tablespoons olive oil and healthy pinches of salt and pepper in a large bowl.
- Transfer to the prepared baking sheet and roast for 20-25 minutes, until the florets are crispy and golden brown at the tips.
- While the cauliflower roasts, bring 2 cups of water to a boil and add the quinoa and a pinch of kosher salt. Cook for 15 minutes until the quinoa is tender. Drain in a fine-mesh metal strainer, rinsing with cold water to stop the cooking process.
- Whisk the 1/4 cup olive oil, sherry vinegar, and 1/4 teaspoon smoked paprika together.
- Toss the pine nuts, cauliflower, quinoa, and dressing together in a serving bowl and garnish with pinches of smoked paprika.
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