ROASTED CAULIFLOWER AND QUINOA SALAD WITH TAHINI LEMON DRESSING

 

Roasted cauliflower and quinoa salad 2

Winter is all about comfort food, warming soups, home baked pies and a whole lot of cauliflower, pumpkin and sweet potato for me. And today the focus is on cauliflower. Crispy, golden roasted cauliflower. This is another great winter salad (or wrap!) to add to your rotation.

Roasted cauliflower and quinoa wrap

It’s actually also really good as a wrap filling, if you’re feeling you need to include some meat then some poached chicken breast would go well in the wrap too. Actually lamb would be delicious with this as well. Or some roast chicken, or even crispy baked chicken alongside the salad for some easy and delicious dinner vibes.

It takes all of 40 minutes to throw together and that includes the down time while you wait for your cauliflower and quinoa to cook so it’s an easy one that doesn’t require heaps of skill. It’s also filling thanks to the quinoa and super delicious.

Roasted cauliflower and quinoa salad 3

Serves 4

Ingredients

1 small head of cauliflower

1 clove garlic, skin on

1 tsp cumin, ground

1/2 tsp paprika

1/2 tsp all spice

1 Tbs olive oil

salt

1 cup uncooked quinoa

2 cups parsley leaves, flat variety

1 tsp lemon zest

3 Tbs tahini

2 Tbs olive oil

1 Tbs water

juice of one lemon

1/2 cup sunflower seeds, toasted

1/2 cup spring onion finely sliced (red onion would also be lovely if you’re not intolerant)

Directions

Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.

Separate cauliflower into bite sized florets toss with spices and salt. Then drizzle over olive oil and toss to coat. Spread onto the prepared tray, along with the clove garlic, and roast for 35 minutes or until golden and crispy.

Rinse quinoa well. Place in a pot with 2 cups of water and a pinch of salt, cover and cook for 15 minutes. Turn off the heat and leave the lid on. Stand for 10 minutes.

In a small jar or bowl combine olive oil, tahini, lemon juice and water, squeeze in roasted garlic and stir or shake until very well mixed.

In a large bowl or on a platter mix together the cauliflower, quinoa, sunflower seeds, parsley leaves, spring onion and lemon zest. Drizzle over half the dressing and toss lightly to combine.

Drizzle the rest of the dressing over the top and eat!

HH. x

Roasted cauliflower and quinoa wrap 2

 

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