Roasted Cauliflower Salad Recipe

Prepare and roast cauliflower & broccoli

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss cauliflower florets (4 cups) and broccoli florets (2 cups) with 2 tbs extra-virgin olive oil and 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer and roast 22–28 minutes, turning once halfway, until edges are golden and tender. Remove from oven and let cool slightly.

While vegetables roast, massage the kale to soften: place 3 cups torn kale in a bowl with 1/2 tbs olive oil and a pinch (about 1/8 tsp) salt. Massage with your hands for 1–2 minutes until leaves darken and soften.

Thinly slice 6 radishes and dice 1 avocado shortly before assembly to avoid browning. Combine massaged kale and 2 cups wild rocket lettuce in a large salad bowl.

Cook quinoa

Rinse 3 tbs dry quinoa under cold water in a fine-mesh sieve. In a small saucepan combine rinsed quinoa with 3 tbs water (use a 1:2 ratio by weight; this scaled quantity is for a small batch). Bring to a simmer, cover, and cook gently 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork and cool.

Toast seeds: heat a small dry skillet over medium heat. Add 3 tbs mixed seeds and toast, stirring, 2–3 minutes until fragrant and lightly browned. Remove from heat and cool.

Make dressing

In a small bowl or jar whisk together 3 tbs extra-virgin olive oil (for dressing), 2 tbs lemon juice, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, remaining 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or seasoning as needed.

Assemble salad: to the bowl with kale and rocket add the roasted cauliflower and broccoli, cooled quinoa, sliced radishes, diced avocado, and 1 cup pomegranate arils. Drizzle the dressing over the salad (start with half, toss gently, then add more to taste).

Finish and serve: sprinkle 3 oz crumbled feta over the top and scatter the toasted seeds. Taste and adjust seasoning with additional salt or lemon juice if desired. Serve immediately so avocado stays fresh and roasted vegetables are warm.