Jessie Birckhead's Herbed Cauliflower Salad

Herbed Cauliflower Salad with Quinoa and Butterbeans*

Prep Time: 35 mins; makes 4 servings

Ingredients: Use local ingredients when possible

  • 1/2 cup quinoa   
  • Kosher salt
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 1 15-ounce can butter beans, rinsed
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons fresh tarragon leaves


  1. Prepare quinoa according to package directions. Set aside.   
  2. Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside. 
  3. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper. 
  4. Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved quinoa, and dressing. Toss to coat; season with salt and pepper. Garnish with lemon zest, parsley, and tarragon.

*recipe was adapted from Bon Appétit magazine

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