Adapted from: Erin Alderson (Naturally Ella)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
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
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.