Lunch · Vegetarian · Vegan · Dairy-free · Make ahead · Fall

Roasted Cauliflower Quinoa Salad with Lemon

Name: Roasted Cauliflower Quinoa Salad with Lemon
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 600 g cauliflower florets, cut into roughly 1-inch pieces; 1 small red onion, cut into 1/2-inch wedges; 4 tbsp olive oil, divided; ½ tsp fine salt, divided; ¼ tsp ground black pepper; 1 cup dry white quinoa; 2 cups water, or amount directed on the quinoa package; ⅓ cup dried cranberries; ¼ cup sliced almonds; 3 tbsp fresh lemon juice; 1 tsp finely grated lemon zest; ½ cup chopped fresh parsley

Roasted cauliflower and red onion meet fluffy quinoa, tart cranberries and a lemon dressing. Serve warm for dinner or keep chilled for an autumn lunch.

Recipe by Tasty Recipes

Published 2026-09-10

55 min4 servings

Timing breakdown · 5 timed stages

Estimated total: 15 minutes of prep, up to 35 minutes roasting and 5 minutes to combine. Cook the quinoa while the vegetables roast. Additional chilling is optional.

Preparation: 15 min
Cooking: 35 min

Roasting Step 2: 20 minutes
Roasting Step 2: 10 to 15 minutes
Cooking Step 3: 15 minutes
Cooking Step 3: 5 minutes
Cooking Step 4: 2 to 4 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Roasted cauliflower and red onion with quinoa, dried cranberries, parsley and sliced almonds in a cream bowl.

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How to make Roasted Cauliflower Quinoa Salad with Lemon

01
Heat the oven to 400°F (200°C). Wash the cauliflower, lemon and parsley. Dry the cauliflower well, then toss with onion, 2 tablespoons oil, 1/4 teaspoon salt and the pepper. Spread across a large rimmed tray without crowding.
02
Roast for 20 minutes. Turn the vegetables and roast for 10 to 15 minutes more, until the cauliflower is fork-tender with browned edges. Remove any onion pieces that brown early.
03
Meanwhile, rinse the quinoa in a fine sieve. Put it in a saucepan with the water and remaining salt. Bring to a boil, cover and reduce to a gentle simmer for about 15 minutes, or follow the package timing and liquid amount. Once tender and the water is absorbed, take off the heat and rest covered for 5 minutes. Fluff with a fork.
04
Toast the almonds in a dry frying pan over medium-low heat for 2 to 4 minutes, stirring often. Tip onto a plate as soon as lightly golden.
05
Whisk the remaining oil with lemon juice and zest in a large bowl. Fold in quinoa, roasted vegetables, cranberries and parsley. Scatter almonds on top and divide into four portions. Serve warm, or refrigerate promptly in shallow containers for a cold lunch.

Recipe questions

How should I pack it for lunch?

Refrigerate promptly in shallow containers at 4°C (40°F) or colder and use within 2 to 3 days. Transport with an ice pack and keep chilled. Discard cooked food left at room temperature for more than 2 hours.

Can I leave out the almonds?

Yes. Omit them or use toasted pumpkin seeds if suitable for your household. Check packaged ingredients and cross-contact warnings when cooking for an allergy.

Why is my cauliflower soft rather than browned?

Dry the florets before adding oil and leave space on the tray. If doubling the recipe, use two trays instead of stacking the vegetables.

Can I reheat a portion?

Yes. Reheat only the portion you need to 74°C (165°F), checking with a food thermometer. Add a small splash of water if the quinoa has dried out. Keep the almonds separate until serving for more crunch.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Beth Moncel at Budget Bytes. This four-portion version uses less quinoa, an olive oil and lemon dressing, and no butter or warm spices. Keep the almonds separate when preparing ahead.

Adapted from Beth Moncel at Budget Bytes.

Additional guidance: Health Canada: food safety tips for leftovers · Try our dense bean salad for another make-ahead lunch