ROASTED SPANISH CAULIFLOWER SALAD

Roasted Spanish Cauliflower Salad image

Provided by @MakeItYours

Number Of Ingredients 8

1/4 cup pine nuts
1/2 cup quinoa
3 cups cauliflower florets, cut into bite-size pieces
1/4 cup olive oil
2 Tbs olive oil
2 Tbs sherry vinegar
Kosher salt and freshly ground black pepper
1/4 tsp smoked paprika, plus additional for garnish

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.