Toasted sliced almonds give this simple, delicious quinoa and cauliflower salad extra flavor and a satisfying crunch. There are a few steps to the preparation, but it's really quite easy to put together. Serve this tasty salad warm or chilled.
- 1 large head of cauliflower
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- dash garlic salt
- 1/4 cup olive oil
- 1 cup cooked quinoa
- 1 cup frozen peas, cooked just until tender
- 2 green onions, thinly sliced
- 1/3 cup sliced blanched almonds
- 2 to 3 tablespoons lemon juice
- salt and pepper, to taste
- Heat the oven to 375° F.
- Separate the cauliflower into small florets. Line a large rimmed baking pan with foil and toss the cauliflower with the 1/2 teaspoon of kosher salt, 1/2 teaspoon pepper, garlic powder, and olive oil. Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned.
- Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic. Remove from the heat.
- Combine the roasted cauliflower with the cooked quinoa and peas, the toasted almonds, sliced green onions, and 2 tablespoons of lemon juice. Taste and adjust seasonings. Add more lemon juice if desired.
- Serve warm or chilled on salad greens, pea shoots, or spinach leaves.
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