For week 2 of my Vegetarian Challenge, I knew that I wanted a “refrigerator salad.” By that I mean a salad that I can prepare in the beginning of the week and will hold up well in the refrigerator for several days. Building the salad on a base of cooked grains, using sturdy vegetables, and roasting the vegetables to remove some of their moisture helps this Roasted Cauliflower and Quinoa Salad stay fresh like the day you made it, well into the week. While I haven’t tried freezing this salad yet, I’m going to test it today because this definitely made more than one person can probably eat within a week.
This recipe was inspired by two of my favorite recipes, Yellow Jasmine Rice and my classic Roasted Cauliflower Salad, so if you’re a fan of either of those, you’re going to love this one as well. I didn’t make a dressing for this salad, because there was already so much flavor going and it was moist enough for my liking, but if you want to try a dressing, I would suggest either the Lemon Turmeric Dressing from my Autumn Quinoa Salad, or the Lemon Tahini Dressing from my other Roasted Cauliflower Salad.
Roasted Cauliflower and Quinoa Salad
You have several options with this salad. If you want to cut costs even more, you can substitute couscous for the quinoa. Just make sure to use proper amount of liquid, as suggested by the cooking instructions on the package of couscous. Raisins make a great substitution for the dried cranberries, and you can probably use a handful or two of kale, chopped very fine, in place of the parsley. I sometimes have success with spinach holding up in salads like this, so long as the other ingredients are significantly cooled before combining with the spinach.
Roasted Cauliflower and Quinoa Salad
This Roasted Cauliflower and Quinoa Salad holds up well in the refrigerator for days, making it perfect for meal prep or brown bagging your lunch.
- 1 head cauliflower ($3.49)
- 1 small red onion ($0.28)
- 2 Tbsp olive oil ($0.32)
- pinch salt and pepper ($0.05)
- 2 Tbsp butter ($0.12)
- 2 cloves garlic, minced ($0.08)
- 1 tsp turmeric ($0.10)
- 1/2 tsp cumin ($0.05)
- 1/8 tsp cinnamon ($0.02)
- 2 cups quinoa ($2.39)
- 1/3 cup dried cranberries ($0.29)
- 3 cups vegetable broth* ($0.39)
- 1/4 cup sliced almonds ($0.44)
- 1 cup chopped parsley ($0.45)
Preheat the oven to 400ºF. Chop the cauliflower into florets and slice the red onion into 1/4-inch strips. Place the cauliflower florets and sliced red onion into a large bowl, along with the olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.
Spread the cauliflower and onion out onto a large baking sheet, then transfer them to the oven. Roast the vegetables for 20 minutes, give them a good stir, then roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower is browned.
Meanwhile, prepare the quinoa. Rinse the quinoa well in a wire mesh sieve. Add the butter, garlic, turmeric, cumin, and cinnamon, to a medium sauce pot. Place the pot over medium heat. Stir and cook the spices for one minute.
Add the drained quinoa to the pot with the butter and spices. Also add the dried cranberries and vegetable broth. Stir to combine, then place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let the pot simmer for 20 minutes, with the lid in place.
After simmering over low for 20 minutes, the quinoa should have absorbed all of the broth. Remove the lid and fluff the quinoa. Add the sliced almonds and stir to combine. Allow the quinoa to cool slightly.
Transfer the cooked quinoa and roasted cauliflower and red onion to a large bowl. Add the chopped parsley and stir until everything is combined. Serve immediately, or refrigerate until ready to eat (can be eaten warm or cold).
*I use Better Than Bouillon base to make my broth.
Step by Step Photos
Begin by preheating the oven to 400ºF. Chop one head of cauliflower into florets and slice one small onion into 1/4-inch strips. Place both of them in a bowl and add 2 Tbsp olive oil and a pinch of salt and pepper. Toss the cauliflower and onion until they are well coated in oil.
Spread the cauliflower and onion out onto a large baking sheet. Transfer them to the oven and roast for 20 minutes, then stir, and return them to the oven.
Roast for an additional 10-15 minutes, or until the onions are caramelized and the cauliflower florets are browned.
While the cauliflower is roasting, begin the quinoa. Rinse 2 cups of quinoa in a wire mesh sieve. Add 2 Tbsp butter, 2 cloves of minced garlic, 1 tsp turmeric, 1/2 tsp cumin, and 1/8 tsp cinnamon to a medium sauce pot. Stir and cook the spices in the butter over medium heat for about one minute.
Add the rinsed quinoa to the pot, along with 1/3 cup dried cranberries. We’ll cook the cranberries with the quinoa so they can plump up in the hot liquid.
Finally, add 3 cups vegetable broth to the pot and give everything a brief stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 20 minutes (with the lid on).
After 20 minutes, all of the broth should have been absorbed. Fluff the quinoa, add 1/4 cup sliced almonds, and stir to combine. Let the quinoa cool slightly.
Add the cooked quinoa to a large bowl along with the roasted cauliflower and red onion, and 1 cup chopped parsley.
Stir everything to combine, then it’s ready to serve! You can serve this salad warm, or refrigerate it for later and serve cold.
Crunchy, earthy, and a little sweet, this Roasted Cauliflower and Quinoa Salad will fill you up and keep you full!