quinoa and cauliflower salad

  • 1 small (1kg) cauliflower, trimmed and cut into florets
  • 3 cloves garlic, unpeeled 
  • ¼ cup (60ml) extra virgin olive oil 
  • sea salt and cracked black pepper 
  • 1½ cups (285g) cooked quinoa 
  • ⅓ cup (45g) hazelnuts, toasted and chopped 
  • 2 tablespoons currants 
  • 1 cup mint leaves 
  • 1 tablespoon lemon juice 
  •  2 teaspoons honey
  1. Preheat oven to 200°C. Place the cauliflower and garlic on a large tray lined with non-stick baking paper. Drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Roast for 20 minutes or until the cauliflower is golden brown and cooked through. 
  2. Transfer to a large bowl and add the quinoa, hazelnuts, currants and mint and toss to combine. Place the lemon juice, honey and remaining oil in a small bowl and whisk to combine. Drizzle over the salad to serve. Serves 4.
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Tags: quinoa, salad,

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