Rinse 1 cup of quinoa under cold water. In a pot, combine with 2 cups of bone broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Preheat oven to 400°F (200°C). Cut cauliflower into florets, spread on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.

In a bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.

In a large bowl, combine cooked quinoa, roasted cauliflower, cashews, and parsley. Drizzle with vinaigrette and toss gently.