Pre- boil the whole head of cauliflower for 10 minutes until almost cooked, this will bring your roasting time down significantly.
Preheat oven to 180 degrees.
6 serves of salad, or 4 meals
1 head of cauliflower
1/2 ts ground cumin
1/2 ts smoked or sweet paprika
1 cup cooked quinoa, as per packets cooking instructions
2 spring onions, thinly sliced
Big handful of greens, thinly sliced (raw) I used Beetroot leaves from my garden
2 tbs toasted pine nuts
2 tbs toasted slivered almonds
Pinch of sea salt
1 tbs olive oil
Small bunch of flat leaf parsley, roughly chopped
1 tbs salted capers, rinsed and chopped
60 gm crumbled feta
2 tbs Tahini
1/4 cup Olive oil
1 tbs apple cider vinegar
*You may need to add some water to get it to the consistency you like, I like it a bit runnier.
After par-boiling the head of cauliflower, roughly chop it up into bite size pieces and place it on a tray and sprinkle with salt, cumin and paprika. Roast in the oven for 30 minutes or until golden brown and cooked through.
Rinse and pat your greens dry, then thinly slice and place in your salad bowl with the sliced spring onion.
Toast the pine nuts and slivered almonds.
Once your cauli is cooked, scatter it over the greens and then mix in with the cooked quinoa.
Toss the toasted nuts and feta on top, and then garnish with chopped parsley and capers.
For the dressing, combine all ingredients and whist together well, you may add more water and keep whisking if you want it a bit runnier.
Dress the salad as you serve it, or individually if you plan to keep it a couple of days. Add sea salt to taste if you dig...
This salad will keep well in the fridge for 2-3 days if you don't cover it with dressing and just add as you go. Delicious warm or cold.