1cauliflowerapproximately 600 g, broken into small florets
2-3tablespoonsextra-virgin olive oil
salt flakes and freshly ground black pepper
1/2cupflaked almonds
1teaspoonvegetable or chicken stock powder
1cupquinoarinsed
1cupbaby spinach leaveschopped
400gcan chickpeasdrained and rinsed
5spring onionsfinely sliced
100gDanish fetacrumbled
Lemon Dressing:
3tablespoonsextra-virgin olive oil
1tablespoonwhite wine vinegar
juice of 1/2 lemon
1tablespoonhoneyoptional
salt flakes and freshly ground black pepper
Instructions
Preheat the oven to 200°C (fan-forced).
Place the cauliflower on a baking tray. Drizzle on the olive oil and season well. Bake for 25–30 minutes until the cauliflower is cooked through and deep golden brown in places. Set aside. Scatter the flaked almonds on another baking tray and toast in the oven for 10 minutes. Remove and allow to cool.
On to the quinoa. Pour 1 litre (4 cups) water into a saucepan, stir in the stock powder and quinoa. Place over medium heat and bring to the boil. Turn the heat down to low and simmer gently for 15 minutes. Drain and rinse the quinoa under cold water to stop the cooking process. Drain again and set aside.
Whisk all the lemon dressing ingredients together in a small bowl. Taste and adjust seasoning as needed.
