Roasted Cauliflower, Quinoa and Spicy Walnuts

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I discovered this DELICIOUS combo when I was combining leftovers for a lunch.

I had leftover Garlic Lemon Parmesan Roasted Cauliflower, cooked quinoa, and some of the toasted spiced walnuts from this Arugula, Chickpea, Walnut, Fig, Goat Cheese salad recipe.  Mixed them together in a bowl and heated in the microwave. One bite is all it took to realize I had to turn this into a “recipe” and recreate it time and time again!

Toasted Spiced Walnuts

  • 1 cup walnut halves, lightly chopped
  • 1 1/2 tsp canola or avocado oil (not extra virgin because it has a lower smoke point)
  • 1/4 teaspoon cayenne pepper (The first time you make them I suggest this much. If you like more spice, add more next time)
  • 1/4 tsp. kosher salt

Preheat oven to 350°F. Toss together walnuts, oil, cayenne, and salt on a small baking sheet. Bake until golden, about 8 minutes. Check on them every couple minutes to stir and to make sure they do not burn. Remove from oven, and set aside. After they have cooled well, you can store them covered.

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