Cook quinoa according to package directions.

Preheat oven to 375 degrees F. Prepare a rimmed baking sheet with parchment paper.

Lay the cauliflower on the prepared baking sheet and drizzle with 1 Tbsp. olive oil, lemon juice, sea salt and pepper. Use your hands to coat the cauliflower. Roast for 30 minutes or until very tender and golden brown.

Meanwhile, make the tomato sauce in a large pot on the stove top. Add the tomato paste, chopped tomatoes, tomato puree, dried cherries, 2 Tbsp. fresh basil leaves, garlic, the remaining 1 Tbsp. extra-virgin olive oil, sea salt and pepper. Cook over medium heat and cover for 30 minutes; stirring every 5 minutes.

Remove the cauliflower from the oven. Remove the quinoa from the stove top, fluff with a fork, cover and set aside.

In a large bowl, combine the cooked quinoa, cauliflower, purple cabbage, scallions, pecans, 2 Tbsp. remaining basil. Pour the warm tomato sauce on top and season to taste with sea salt and pepper. Garnish with lemon zest and serve immediately.