Roasted Cauliflower and Quinoa Salad with Lemon Myrtle
Roasted cauliflower and cooked quinoa form the base of this salad, with the cauliflower caramelizing in the oven for deeper flavor. The dressing features lemon myrtle, an Australian native ingredient with a strong citrus character that ties the components together. Finished with fresh herbs and a satisfying crunch, the salad is ready in about 45 minutes.
Equipment
- Baking sheet (rimmed)
- Parchment paper or silicone baking mat
- Chef's knife
- Cutting board
- Large mixing bowls
- Fine mesh strainer
- Medium saucepan with lid
- Small skillet (for toasting nuts)
- Whisk
- Microplane or zester
Ingredients
For the Roasted Cauliflower:
- 1 head cauliflower about 2 lb, cut into bite-size florets
- 3 tablespoons extra-virgin olive oil for roasting; choose a fresh, peppery oil
- 1 teaspoon ground lemon myrtle dried; look for reputable brands like Herbie’s or Australian Native Food Co.
- ½ teaspoon smoked paprika optional, adds gentle smokiness and color
- ½ teaspoon fine sea salt for cauliflower
- ½ teaspoon freshly ground black pepper for cauliflower
For the Quinoa:
- 1 cup white quinoa rinsed thoroughly to remove bitterness; tri-color also works
- 2 cups low-sodium vegetable broth or water; broth adds more flavor
- 1 piece bay leaf optional, for aroma
- 1 strip lemon zest about 3 inches; peeled with a vegetable peeler, optional
- ¼ teaspoon fine sea salt for quinoa water/broth (omit if broth is salty)
For the Lemon Myrtle Dressing:
- 3 tablespoons fresh lemon juice from 1–2 lemons; freshly squeezed for brightness
- 1 teaspoon finely grated lemon zest microplaned for maximum aroma
- 1 teaspoon ground lemon myrtle dried; this anchors the salad’s signature flavor
- 1 clove garlic small, finely grated or pressed
- 1 teaspoon Dijon mustard smooth, quality brand for balance and body
- 1 ½ tablespoons maple syrup balances acidity and the lemon myrtle’s intensity; adjust to taste
- 5 tablespoons extra-virgin olive oil for dressing; fruity and fresh-tasting oil recommended
- ⅛ teaspoon fine sea salt to season dressing, plus more to taste
- ⅛ teaspoon freshly ground black pepper to season dressing, plus more to taste
For the Toasted Nuts & Fruit:
- ⅓ cup unsalted pistachios toasted and roughly chopped; almonds or macadamias also work well
- ⅓ cup dried cranberries or golden raisins; for sweet-tart pops
To Assemble & Finish:
- 2 cups baby arugula or baby spinach for a milder salad; loosely packed
- ½ cup flat-leaf parsley coarsely chopped, tender stems included
- ¼ cup fresh mint thinly sliced (chiffonade)
- ½ cup Persian cucumber small-dice; optional for refreshing crunch
- ⅓ cup pomegranate arils optional garnish for color and brightness
- ½ teaspoon flaky sea salt optional finishing touch, to taste
Instructions
- Heat the Oven: Preheat to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup. Preheating fully ensures deep caramelization on the cauliflower.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with 3 tablespoons olive oil, 1 teaspoon ground lemon myrtle, 1/2 teaspoon smoked paprika (optional), 1/2 teaspoon fine sea salt, and 1/2 teaspoon black pepper until evenly coated. The florets should glisten lightly—add a drizzle more oil only if any pieces look dry.
- Roast until Golden: Spread the cauliflower in a single layer, leaving space between pieces. Roast for about 25 minutes, flipping once at the 15-minute mark, until edges are deeply golden and crisp and the cores are tender when pierced. Visual cue: rich bronzing on the tips with a toasty aroma.
- Cook the Quinoa (while the cauliflower roasts): Rinse 1 cup quinoa in a fine-mesh strainer until the water runs clear. Bring 2 cups broth (or water) to a boil in a medium saucepan with the bay leaf, lemon zest strip, and 1/4 teaspoon salt. Stir in quinoa, reduce to low, cover, and simmer 12 minutes. Turn off heat (keep covered) for 5 minutes to steam. Remove bay and zest, then fluff with a fork. Grains should look translucent with a visible germ ring.
- Make the Lemon Myrtle Dressing: In a bowl, whisk lemon juice, lemon zest, 1 teaspoon ground lemon myrtle, grated garlic, Dijon, maple syrup, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Slowly stream in 5 tablespoons olive oil, whisking until glossy and emulsified. Taste and balance: a bright, citrusy lift with a whisper of sweetness.
- Toast the Nuts: In a dry small skillet over medium heat, toast pistachios for 3–4 minutes, shaking often, until fragrant and slightly darkened in spots. Cool briefly, then roughly chop. Tip: Warm nuts release more aroma but will soften if left in an airtight container while hot—cool before storing.
- Assemble the Salad: In a large bowl, combine warm quinoa with half the dressing. Fold in roasted cauliflower, arugula, parsley, mint, and cucumber (if using). Add remaining dressing to taste—coating without pooling. Mix-ins should look glossy and well-distributed.
- Finish and Season: Fold in dried cranberries. Taste and adjust salt, pepper, and acidity. Lemon myrtle is potent—avoid adding more than a pinch at this stage to keep the citrus profile elegant, not overpowering.
- Plate Beautifully: Mound into bowls. Scatter toasted pistachios and pomegranate arils over the top for crunch and jewel-toned color. Finish with a sprinkle of flaky sea salt and a few turns of pepper. Serve warm or at room temperature.
Notes
Michelle’s Tips:
- Lemon Myrtle Balance: It’s intensely citrusy (high in citral). Measure accurately; a little goes a long way. If unavailable, substitute 1 teaspoon finely grated lemon zest plus a small pinch of ground coriander and a tiny pinch of dried lemongrass.
- Deeper Roast: Preheat the baking sheet in the oven for 5 minutes before adding cauliflower for extra sear and faster caramelization. Don’t crowd the pan.
- Quinoa Finesse: For a nuttier profile, dry-toast the rinsed quinoa in a slick of olive oil for 2 minutes before adding liquid.
- Crunch Control: Keep nuts separate until serving if packing for lunch—they’ll stay crisp.
- Protein Boost: Add 1 1/2 cups roasted or air-fried chickpeas at assembly.
- Greens Swap: Baby spinach or finely shredded Tuscan kale (massage with a few drops of olive oil and salt) works well instead of arugula.
Nutrition
Calories: 585kcalCarbohydrates: 58gProtein: 13gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gSodium: 870mgPotassium: 972mgFiber: 10gSugar: 19gVitamin A: 1163IUVitamin C: 90mgCalcium: 116mgIron: 4mg
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