This roast cauliflower and quinoa salad salad is a mid week stable at our house. It compliments all protein sides and is lovely on its own or as an easy lunch on the weekends. I love to cook up a large amount so it can be used for weekday lunches or late night finishes.
If you have never tried roasted cauliflower (or chickpeas and sunflower seeds for that matter) you are in for a treat. Roasting the chickpeas makes them deliciously crunchy whilst roasting the sunflower seeds creates a nuttiness similar to peanuts. Delicious!
Preheat the oven to 220c. Place the cauliflower florets, sunflower seeds, chickpeas and fennel seeds in a large roasting dish. Drizzle with 3 tablespoons of rice bran oil and season with salt and pepper. Toss well till everything is well coated and place in the oven to roast for around 35 minutes. It is a good idea to take the dish out half way through and give everything a good stir to stop the ingredients on the outside of the roasting dish from browning too much.
In the mean time, bring a saucepan of water to the boll and add in the quinoa. Boil till tender, around 8 minutes, or until the quinoa is transparent in the centre. Drain well and leave aside to steam dry.
Once the cauliflower and chickpeas mixture is roasted, pour contents of the roasting pan into a large salad bowl making sure to scrape down and add all the lovely crispy bits. Add in the quinoa and the parsley and toss together. Finely add in a olive oil or rice bran oil and the vinegar mixing well till all combined. Serve with a protein side such as grilled fish or bbq meats.comments powered by Disqus