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.

Casey Barber

Roasted Spanish Cauliflower Salad

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    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


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 400. Line a baking sheet with foil.

    • 2

      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.

    • 3

      Toss the cauliflower with 2 tablespoons olive oil and healthy pinches of salt and pepper in a large bowl.

    • 4

      Transfer to the prepared baking sheet and roast for 20-25 minutes, until the florets are crispy and golden brown at the tips.

    • 5

      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.

    • 6

      Whisk the 1/4 cup olive oil, sherry vinegar, and 1/4 teaspoon smoked paprika together.

    • 7

      Toss the pine nuts, cauliflower, quinoa, and dressing together in a serving bowl and garnish with pinches of smoked paprika.

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