Roasted Cauliflower Salad Recipe

Cooking Instructions

1. 1

   Roasting Cauliflower

   Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and toss them in a bowl with olive oil, salt, and black pepper. Spread the florets on a baking sheet and roast in the oven for 25-30 minutes, or until golden brown and tender.

2. 2

   Cooking Quinoa

   While the cauliflower is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3. 3

   Candied Pistachios

   In a small skillet over medium heat, add the shelled pistachios and honey. Stir frequently for about 5 minutes until the pistachios are coated and slightly toasted. Remove from heat and let them cool on a parchment-lined plate.

4. 4

   Assembling the Salad

   In a large serving bowl, combine the roasted cauliflower, cooked quinoa, baby kale, dried figs, chopped dates, and candied pistachios. Toss gently to combine. Drizzle with additional olive oil, if desired, and serve immediately.