Quinoa, Cauliflower, and Goat Cheese Salad

Serves 4


  • Preheat the oven to 400° and line a baking tray with parchment paper. Pour frozen cauliflower florets on to the parchment paper and add thick slices of red onions. Drizzle with extra virgin olive oil and generously season with kosher salt and freshly cracked black pepper. Roast for 15 minutes, turning the pieces around and rearranging them halfway through cooking.
  • Crumble goat cheese between your fingers, toss this with the quinoa in a large salad bowl. Pour in juice from half a lemon and mix lightly. Add cauliflower, onion, and basil. Season to taste with salt and freshly cracked black pepper.
  • Serve warm or room temperature.

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