The only thing I love more than roasted cauliflower is a roasted cauliflower salad. Something magical happens to cauliflower when it hits that caramelized/slightly charred zone, and pairing it with grains and herbs elevates it even further.

We eat a lot of roasted cauliflower in my house because it’s on the short list of vegetables my five year old devours. I tend to make large batches of it because I think the leftovers taste wonderful the next day, cold (directly out of the tupperware, standing with the fridge wide open, naturally). One day, instead of cramming all the cauliflower into my mouth while contemplating what to eat next, I turned it into a post workout salad and it was magnificent. From that day forward, I learned restraint and have been flipping my leftover cauliflower into salads such as this one.

I’m using my foolproof method for roasting cauliflower in this recipe, but adding a spice blend into the mix to amplify the Mediterranean vibes of this recipe. Quinoa is our grain for this salad, and I added chickpeas for some added texture and protein. Also included are a hefty amount of fresh parsley to brighten all the flavors, Kalamata olives, capers, and preserved lemons which amp up the Mediterranean vibes of this salad.

Preserved lemons are a staple in North Africa and the Middle East, however, despite being Arab, I had never tasted a preserved lemon until the lovely folks at Mina Foods sent me a jar to taste. They are salty, citrusy, and a little funky, so a little goes a long way. If you cannot find them, simply use the zest of one lemon.

Finally, the salad is finished with Hazelnut Dukkah. Dukkah, a mixture of nuts, seeds, and spices, dukkah is another condiment common across North Africa (originally from Egypt). The word dukkah comes from the Arabic word “to pound” or “to crush,” referring to the method of using a mortar and pestle to pound or crush the ingredients. The classic version typically contains hazelnuts, sesame seeds, and coriander seeds, and my recipe is a pared down version of the classic variety. You can use ground spices for whole, which you likely have in your pantry already.