Adapted from: Erin Alderson (Naturally Ella)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
1 small head cauli?ower
1 tbsp. EVOO (extra virgin olive oil)
salt to taste
2 red peppers
? cup quinoa
? cup cilantro
3 tbsp. EVOO
3 tbsp. lime juice
2 tbsp. honey
1. Preheat oven to 425?F. Cut cauli?ower into bite-size ?orets. Toss with olive oil and salt.?Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally,?until cauli?ower is caramelized and peppers charred: 25-35 minutes. Remove from oven?and let cool slightly. Dice roasted red pepper.
2. Rinse quinoa and combine with 1 cup water in a medium pot. Bring to a boil, reduce to a?simmer, and cook for until water is almost fully absorbed, about 12-15 minutes. Remove?from heat, cover and let sit until remaining water is absorbed.
3. Combine quinoa, cauli?ower, and roasted red pepper in a bowl. Mince cilantro and add?to quinoa mixture.
4. To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until?combined. Pour on salad and toss until combined.