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!
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.