Roasted Cauliflower and Quinoa Salad with Pepitas

• One 2-pound head of cauliflower, cut into bite-size florets
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups cooked quinoa
• 1 cup chopped flat-leaf parsley
• 1/2 cup salted roasted pumpkin seeds (pepitas)
• 1/4 cup fresh lemon juice

1. Preheat the oven to 425.
2. On a rimmed baking sheet, toss the cauliflower with the olive oil and crushed red pepper; season with salt and black pepper.
3. Roast for 30 minutes, until the cauliflower is softened and browned in spots; toss with the remaining ingredients and serve warm.

head of cauliflower, extravirgin olive oil, red pepper, kosher salt, freshly ground black pepper, quinoa, flatleaf, pumpkin seeds, lemon juice

Taken from www.foodandwine.com/recipes/roasted-cauliflower-and-quinoa-salad-with-pepitas (may not work)