Caramelized Cauliflower, Red Pepper & Quinoa Salad

Adapted from: Erin Alderson (Naturally Ella)

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Serves: 4-6


1 small head cauliflower

1 tbsp. EVOO (extra virgin olive oil)

salt to taste

2 red peppers

½ cup quinoa

½ cup cilantro

3 tbsp. EVOO

3 tbsp. lime juice

2 tbsp. honey


green onions

goat cheese

pumpkin seeds


1. Preheat oven to 425ºF. Cut cauliflower into bite-size florets. Toss with olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower 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, cauliflower, 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.

Downloadable Recipe

Caramelized Cauliflower, Roasted Red Pepper and Quinoa Salad