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.
|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|
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf