This mildly spiced warm salad is perfect for the cooler months. It goes well with poultry or seafood.

Serves 2


  • ½ head cauliflower, chopped
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • 1 cup cooked quinoa
  • 1 handful parsley leaves, chopped
  • ¼ cup toasted pecans
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (additional)


  1. Preheat the oven to 395ºF.
  2. Arrange the cauliflower on a greased oven tray and drizzle with oil and cumin. Roast in the oven until lightly golden.
  3. Combine all ingredients gently in a bowl and serve.