Cauliflower and Quinoa Salad
50 min
20 min
8 servings
50 min
20 min
8 servings


  • Salt and freshly ground black pepper
  • 1 large head cauliflower, root end trimmed, trimmed into florets 
  • 1/2 cup red or white quinoa 
  • 1 cup vegetable broth 
  • 1/4 cup red wine vinegar 
  • 3 tablespoons chopped shallot
  • 1 tablespoon roughly grated lemon zest
  • 2 teaspoons minced garlic
  • 6 tablespoons extra-virgin olive oil 
  • 1 cup toasted walnuts, chopped 
  • 1 tablespoon chopped fresh parsley leaves 
  • 2 ounces shaved bottarga (see Cook's Note)


Bring a small pot of salted water to a boil over medium-high heat; prepare a bowl of ice water. Add the cauliflower florets to the boiling water and cook until the water returns to a boil, about 3 minutes. Remove them with a slotted spoon and transfer to the bowl of ice water. Once the cauliflower is cool, drain and set aside.

Add the quinoa to an 8-inch saute pan and toast over medium heat for about 2 minutes, stirring as needed, until it begins to crackle. Add the toasted quinoa and vegetable broth to a small pot along with a pinch of salt. Bring to a boil, reduce the heat to low, cover and simmer for 12 minutes. Remove from the heat and allow it to steam an additional 5 minutes. Fluff with a fork and set aside. All of the liquid should be absorbed; if some remains, drain and discard.

Add the vinegar, shallot, lemon zest and garlic to a small bowl and whisk to combine. Slowly add the olive oil while continuing to whisk to make a vinaigrette. Add the walnuts, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Add the cauliflower to a medium bowl with the quinoa and the vinaigrette and toss to combine. Add additional salt and pepper as needed. Serve immediately with the shaved bottarga over the top.

Cook's Note

Bottarga is silver mullet roe and can be purchased online or at specialty markets.

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