Not sure what to do with a hardy vegetable? Odds are, it will taste great roasted with a dash of salt and pepper. Let this roasted cauliflower show you the way...
You will need
- 1 head cauliflower, chopped into small florets
- 1 red onion, cut into 8 pieces
- 60 ml (1/4 cup) olive oil
- 400 g tin chickpeas, drained
- 1 teaspoon smoked paprika
- 1 e garlic, minced
- 1 cup quinoa
- 1 lemon rind, to garnish
- Chilli slices or flakes, to garnish
- Coriander, to garnish
- Flat leaf parsley, to garnish
- 1/3 cup tahini
- Juice of 1 lemon
- 1-2 cloves garlic, minced
- 1 teaspoon ground cumin
20 mins to prep
40 mins to cook
Preheat oven to 180°C and spray baking tray with olive oil.
Place cauliflower and onion onto baking tray. Drizzle with 2 tablespoons olive oil, coating them as evenly as possible. Season with salt and pepper and place in oven for 30-35 minutes or until lightly browned.
Pour quinoa into a medium-sized saucepan with 3 cups water. Place over a high heat and bring to a boil. Stirring occasionally, cook for 8-10 minutes or until quinoa is tender. Strain in a sieve and set aside.
While your quinoa is cooking, place a medium frying pan over high heat and add remaining olive oil, chickpeas, paprika and minced garlic, mixing to season the chickpeas completely. Cook for 4-5 minutes or until sizzling and lightly browned. Set aside.
For the dressing, whisk together tahini, 1/4 cup water, lemon juice, garlic and cumin in a small bowl. Season to taste and set aside.
Remove cauliflower and onions from oven and arrange on a serving platter along with chickpeas and quinoa. Drizzle with tahini dressing and season with a little salt and pepper.
Garnish with coriander, flat leaf parsley, chilli and lemon rind. Serve immediately.