Spiced Roasted Cauliflower and Quinoa Tabbouleh

Classic tabbouleh is all about the parsley—in this salad those classic elements are paired with mildly spiced, roasted cauliflower.

  • By Julie van Rosendaal
  • January 1, 2015
  • Yield: 6-8 servings


½ cup dry quinoa

Canola or olive oil, for cooking

1 garlic clove, peeled and crushed

1 small head cauliflower, broken into florets

1 tsp chili powder

½ tsp cumin

Salt and freshly ground black pepper

½ to 1 cup loosely packed chopped fresh parsley

¼ cup chopped fresh mint (optional)

¼ small purple onion, finely chopped

Extra-virgin olive oil

Fresh lemon juice


Preheat oven to 425˚F.

Bring a medium pot of water to a boil. Rinse quinoa in a fine sieve, pour into the pot and cook for 12 minutes, or until tender and there is no longer a white spot in the middle of each seed. Drain well in the sieve and return to pot; cover with a tea towel and set aside to cool. Transfer to a bowl.

Meanwhile, add garlic to the oil in a small ramekin, swirl it around and let it stand for a few minutes while you separate the cauliflower into florets and spread out in a single layer on a parchment-lined rimmed baking sheet.

Drizzle cauliflower with the garlic-infused oil, sprinkle with chili powder, cumin, salt and pepper, toss with your hands to coat well and roast for 20 to 30 minutes, stirring once or twice, or until tender and golden.

Let cool on the sheet, then scrape into the bowl with the quinoa, along with any oil that accumulated on the bottom of the pan. Add parsley, mint and green onion, drizzle with olive oil and a squeeze of lemon and toss to coat.

Season with salt and pepper, adjust the olive oil and lemon to your taste, and serve immediately.

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