- 1 small head of cauliflower
- 1 tsp cumin, ground
- 1/2 tsp paprika
- 1 Tbs olive oil
- 1 cup uncooked quinoa
- 5 tablespoons hazelnuts, with skins0800
- 1 large celery stalk, sliced
- 1/3 cup pomegranate seeds
- ½ bunch parsley leaves, flat variety
- 3 Tbs tahini
- 2 Tbs olive oil
- 1 Tbs water
- juice of one lemon
- 1 clove garlic
Preheat oven to 180ºC. Line a baking tray with baking paper.
Separate cauliflower into small florets toss with spices and oil. Spread onto the prepared tray along with garlic clove (for the dressing) and roast for 35 minutes or until golden and crispy.
Rinse quinoa well. Place in a saucepan with 1.5 cups of water, bring to the boil and then reduce heat and cover until all the liquid has been absorbed.
Spread hazelnuts on a baking tray lined with baking paper and roast in oven at 160ºC. Allow to cool, and roughly chop.
In a small jar, combine olive oil, tahini, lemon juice and water, squeeze in roasted garlic (discard peel) and stir or shake well.
In a serving bowl, mix together the cauliflower, quinoa, hazelnuts, parsley leaves, pomegranate seeds and celery. Drizzle over half the dressing and toss lightly to combine.
Top with remaining dressing and enjoy!