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
- Pre-heat oven to 180 degress.
- 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.
- Remove from oven and scatter over grated parmesan, leave to melt.
- In a bowl combine cauliflower, spinach, quinoa, lemon zest, parsley, sunflower seeds, sesame seeds and generous seasoning of salt and pepper. Toss to combine.