This middle eastern-inspired cauliflower salad is perfect alongside some falafels and hummus for dinner or simply served alongside some harissa baked chicken.
Ingredients
- 1 head of cauliflower (roughly chopped)
- 1 tbs of Za'atar
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2-3 tbs of olive oil
- Salt and pepper
- 1 cup of cooked Kiwi Quinoa
- 1 tbs red wine vinegar
- 1 tbs of olive oil
- 1 tsp of honey
- 1 tsp of Dijon mustard
- ¼ cup of walnuts (roughly chopped)
- ¼ cup of pickled onions
- ¼ cup of feta
- ½ a head of petite cos
- ¼ cup of tender herbs (we used coriander and mint)
Method
Preheat the oven to 200 degrees Celsius. Sprinkle the spices over the cauliflower and drizzle over the olive oil. Put in the oven to cook for 20-30 minutes until crispy and cooked through.
In the meantime, add the cooked quinoa into a mixing bowl. Add the olive oil, red wine vinegar, honey and Dijon mustard and mix well.
Once the cauliflower is cooked you can assemble the salad. Add the petite cos to a large salad bowl or platter. Sprinkle over the quinoa, and then the roasted cauliflower. Add the pickled onions, feta, walnuts and herbs.