For Salad

• ½ head cauliflower, florets (3 cups)
• 3 carrots, chopped into 1 inch pieces
• ½ red or yellow onion, in 1 inch pieces
• 2 Tablespoons olive oil
• 1 Tablespoon ground cumin
• ½ teaspoon kosher salt
• 3 cups cooked quinoa
• 2 (15 oz) cans white beans, drained and rinsed
• 1½ Tablespoons lemon juice
• ¼ cup chopped parsley
• ¼ cup pumpkin seeds, optional

For dressing

• 1 cucumber, peeled, roughly chopped (2 cups)
• 2 Tablespoons olive oil
• ½ cup chopped parsley
• 1½ Tablespoons lemon juice
• Pinch of salt
• Black pepper to taste