-
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.