Roasted Cauliflower, Chickpea and Quinoa Salad
Today I have a delicious roasted cauliflower salad we had for dinner last night. I served it with slow roasted shoulder of lamb, roast potatoes and sweet potato. I love roasted cauliflower, it has a lovely nutty roasted flavour and is great in salads or on it’s own. I’m starting to crave all the comfort foods now that it’s so cold here in Melbourne.
I’ve had my first cold for the season (& hopefully my last) and got over it by drinking fresh ginger and lemon tea from Gwenyth Paltrow’s new cookbook “It’s All Good”. If you’d like to try it you simply grate a teaspoon of ginger on your microplane grater, pop it into a jug with 2 tsp honey, 2 tsp freshly squeezed lemon juice and 1 cup boiling water. Stir and strain into a cup. The tea was so good I ordered her book and am eagerly awaiting it’s arrival. Stay tuned for a review in the near future.
I hope everyone in the northern hemisphere is enjoying Spring, this salad would be really nice as part of a picnic. It’s from one of my favourite Australian food magazines “Gourmet Traveller” where the styling, food photography and recipes are seriously drool worthy!
Photography: Catherine Bedson
Here goes with the recipe, hope you enjoy it.
Roasted Cauliflower, Chickpea & Quinoa Salad
|350 gm||cauliflower (about ½), cut into small florets|
|1||garlic clove, finely chopped|
|Finely grated||rind and juice of 2 lemons, or to taste|
|100 ml||extra-virgin olive oil|
|400 gm||canned chickpeas, drained, rinsed|
|1½ cups||each coarsely torn flat-leaf parsley and mint|
|3||spring onions, thinly sliced|
|1 tbsp||sherry vinegar|
Greek feta, coarsely crumbled
Turn your oven on to 220 degrees C (428 degrees F)
|Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season, spread on an oven tray and roast until golden. (15-20 minutes).
Pat chickpeas dry with paper towelling, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season, spread on an oven tray and roast until golden (15-20 minutes).
|Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool.|
Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season and toss to combine. Scatter with feta and serve warm or at room temperature.