Project Description

Roasted cauliflower salad


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This roasted cauliflower salad is easy to make yet has elevated flavors and the quinoa puffs add an interesting textural component.

For 2-4 servings


The salad

  • ½ a head of cauliflower
  • 1 tbsp of olive oil
  • 1 tsp of ground cumin seeds
  • 1 tsp of ground coriander seeds
  • 1 tsp of garlic powder
  • ½ tsp of cinnamon
  • 1 bag of mixed greens
  • 1 cup of puffed quinoa

The dressing

  • 1/4 cup of tahini
  • 1/2 a lemon
  • 1 tbsp of olive oil
  • 2-4 tbsp of apple cider vinegar


  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment paper.
  3. Cut the cauliflower into florets. Mix the cauliflower, olive oil and spices together until the cauliflower is well coated.
  4. Place the cauliflower onto the prepared baking tray and bake for 30-45 minutes (flipping halfway through) or until the cauliflower is golden brown. Let cool slightly before serving.
  5. Mix all the dressing ingredients together in a small bowl.
  6. In a large bowl, combine the quinoa puffs, mixed greens, cauliflower and dressing.
  7. Toss the salad and enjoy!
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