something about cauliflower...i like it more and more every day. i wasn't always a big fan, mostly because of the (rather unpleasant) smell it created in the house as it cooked-but ever since i started slow roasting my vegetables in the oven it has become a {favorite} staple at our table. i'm pretty sure the kids still prefer it buried under delicious creamy bechamel sauce topped with melting cheese ( cauliflower gratin-see recipe), but they have come to embrace the roasted version as well. this time i added my cumin roasted cauliflowers to another favorite staple, quinoa, to make a quick, healthy, and delicious " salad" which can be prepared ahead of time and dressed before serving. this is a good one-you might want to roast some cauliflowers as soon as possible :-)

• 1 cauliflower, sectioned, then sliced in 1/2 inch thick slices
• 1-2 tsp ground cumin 
• sea salt and freshly ground pepper (to taste)
• 1/2 tsp cayenne pepper
• 1/2 to 3/4 cup quinoa, cooked in water
• 1-2 tbs extra virgin olive oil
• about 2-3 tablespoons finely chopped chives (or thinly sliced scallions)
• micro-greens (or any herb of choice)

• 2 tbs extra virgin olive oil
• juice of 1/2 lemon
• sea salt & ground pepper to taste