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Roasted Cauliflower Salad
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MEXICAN CAULIFLOWER QUINOA SALAD

I've always loved cauliflower (even before it was trendy and cool). The best way to eat cauliflower in my opinion? Roasted of course. And why not take those scrumptious cauliflower florets with toasted corners and mix it into a delicious salad. The cumin and cotija cheese give this salad a delicious Mexican flavor and the quinoa is a boost of protein that's easy. This salad can be served as a side dish or a main dish!
Course Salad
Cuisine Mexican
Keyword salad, side dish, vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 228kcal

Ingredients

  • 1 large head of cauliflower chopped (approx. 4-5 cups)
  • 3 tablespoons olive oil
  • teaspoons ground cumin
  • ¼ teaspoon chili flakes optional
  • ½-¾ teaspoons cayenne red pepper
  • ¾ teaspoon each salt and pepper plus more to finish
  • 2 avocados cubed
  • 3 Tablespoons lime juice
  • 1 cup cooked quinoa red for color
  • ¼ cup crumbled cotija/queso fresco cheese*
  • limes wedges for garnish

Instructions

  • Preheat oven to 400°F.
  • Thoroughly combine chopped cauliflower, oil, cumin, chili flakes if using, red pepper, salt, and pepper. Spread evenly on large sheet pan. Roast for twenty minutes until cauliflower is tender.
  • Meanwhile, cube avocado.
  • Remove cauliflower from oven. Mix with avocado, quinoa, and cheese. Season with salt and freshly cracked pepper to taste. Top with lime wedges for garnish for tangier flavor.
  • *you could also use goat cheese for a creamier flavor. I'd recommend using more spice because of the sweetness of the goat cheese.

Notes

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Nutrition

Calories: 228kcal | Carbohydrates: 14g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 372mg | Potassium: 411mg | Fiber: 6g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg