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