📖 Instructions

1. Preheat your oven to 400°F (200°C). Chop the cauliflower into bite-sized florets. Toss them with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned. Keep an eye on them so they don't burn! If you like things crispy, roast a bit longer. If you prefer softer cauli, take them out earlier.
2. While the cauliflower roasts, prepare the quinoa. Rinse the quinoa under cold water until the water runs clear. This is important to get rid of that soapy taste. Cook the quinoa according to package directions, usually about 15 minutes. Fluff with a fork once it's done. Let it cool slightly.
3. Meanwhile, let's make that awesome tahini dressing. In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon water (add more if needed to reach desired consistency), 1 clove minced garlic (or more, if you're a garlic fiend!), a pinch of salt, and a pinch of red pepper flakes for a little kick! Taste and adjust seasonings as needed. If it's too thick, add a tiny bit more water, one teaspoon at a time.
4. Once the quinoa and cauliflower have cooled down, combine them in a large bowl. Add the chopped fresh herbs (I love parsley and mint, but dill works wonderfully too!). Gently toss to combine.
5. Pour the tahini dressing over the salad and toss gently again. Be careful not to over-mix; you want to coat everything nicely, but not turn it into a mush.
6. Serve immediately or chill for later. This tastes great both ways, really. Seriously, try it both ways and tell me which you prefer!