Roasted Cauliflower, Chickpea and Quinoa Salad

Hello friends,

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
200 gm   quinoa
1½ cups   each coarsely torn flat-leaf parsley and mint
3   spring onions, thinly sliced
1 tbsp   sherry vinegar
100 gm   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.

This recipe is from the November 2011 issue of Australian Gourmet Traveller.

Note:  I didn’t have sherry vinegar in my pantry so substituted red wine vinegar.

Catherine x


  1. leah // sang the bird

    Glad to hear that you are over your cold! This meal looks amazing… And Miss S loves chickpeas ans quinoa. I couldn't sell them in the cauliflower pizza base; but I'm sure we'd all love this. Do you recommend Gwenyth's new book?
    Much love and health to you xx

  2. tina @ colourliving

    Ahem, what spring????? It's ridiculous and actually starting to p•iss me off.

    Only yesterday the forecast for Berlin this weekend was glorious. This morning, it showed RAIN, RAIN, RAIN and cold weather. Aaarggghhh!

    Gosh, initially I thought the photos were from the magazine.. they are SERIOUSLY GREAT!!! The moodiness, the styling. Wow! Really amazing!


  3. Catherine Bedson

    @Kate, be interested in how the raw chocolate brownies turn out. My daughter made a raw carrot cake recently that was nice.

    @Leah I think the cauliflower pizza base is something you have to make and not tell them what it is..the fun's in gauging their reaction to see if they notice. Yes I'd recommend Gwenyth's book. Tina speaks highly of it, she's had it for a while &

  4. Anastasia

    That looks so good Catherine! I made quinoa twice this week – its so much easier on my digestion…I did make mash for my boys though…they are still getting used to Quinoa! I replied over on my blog but thought Id reply here too … we rented a guest house during our LA stay and can highly recommend the experience. We looked at these two site and and ended up booking

  5. Chi Feasey

    Oooh, another delectable cauliflower recipe and so perfectly timed, too!

    Spring has finally sprung here in the UK and – as it's also a Bank holiday today – we'll be having a picnic in the sunshine this afternoon. This will make a fab last minute addition to the menu – thank you! 😀

  6. mel

    Looks really yummy Catherine! Beautiful styling on your part and especially love the tea towel! Glad to know you're feeling better. I'm starting to think I should get Gwyneth's book… I think I'll wait for your review though! M x

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