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Seasonal Salad


Roast Cauliflower, Quinoa and Spinach Salad

Simple winter salad recipe goes perfectly alongside any grilled meats, roast or just by itself. I served mine with some chicken and leek potato cakes, the depth of  flavours in this salad is perfect as a side to mid-week dinner or lunch time snack.


1/2 cauliflower, shaved *see picture below
3 garlic cloves, finely grated
2 tbsp. peanut oil
1 lemon zest and juice
1/4 cup finely grated parmesan
1/2 cup quinoa, cooked
1 cup spinach, finely sliced
3 tbsp. sultanas
1 tsp. black sesame seeds
3 tsp. sunflower seeds
2 tsp. italian parsley, rough chop
salt and pepper


  1. Pre-heat oven to 180 degress.
  2. In oven prof dish place shaved cauliflower, garlic, lemon juice and oil. toss to combine and bake for 25-30 minutes until browned. Stir halfway through the cooking process.
  3. Remove from oven and scatter over grated parmesan, leave to melt.
  4. In a bowl combine cauliflower, spinach, quinoa, lemon zest, parsley, sunflower seeds, sesame seeds and generous seasoning of salt and pepper. Toss to combine.

Serves: 1-3

Shave cauliflower on an angle.

Shave cauliflower on a angle.

Stir halfway through the cooking process.

Stir halfway through the cooking process.

Sprinkle over finely grated parmesan.

Sprinkle over finely grated parmesan.

Combine all ingredients in a bowl and toss.

Combine all ingredients in a bowl and toss.



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The Soul Foodie



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