Cauliflower, Quinoa & Arugula Salad

Preheat oven to 425°F. Combine water and quinoa in a small saucepan. Bring to a boil. Reduce heat to low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Meanwhile, toss cauliflower with 1 Tbsp. oil, 1 Tbsp. lemon juice, ¼ tsp. salt, and ⅛ tsp. pepper on a rimmed baking sheet. Roast, stirring once halfway through, until the cauliflower is tender and browned in spots, about 14 to 17 minutes. Let cool for 5 minutes.

Mash garlic with the remaining ⅛ tsp. salt into a paste on a cutting board with the side of a chef’s knife. Transfer to a large bowl. Add mustard, the remaining 3 Tbsp. lemon juice, and the remaining 1/8 tsp. pepper. Whisk in the remaining 3 Tbsp. oil. Add arugula, carrot, tomatoes, dill, the cooked quinoa, and the roasted cauliflower. Toss gently to combine. Sprinkle with almonds.