Crispy Chickpea and Roasted Cauliflower Salad
with Quinoa and Roasted Garlic Vinaigrette
Think you know cauliflower? Think again. Roasting cauliflower is the ultimate way to prepare this veggie—you’ll be amazed by the nutty flavour that develops. Our Moroccan-inspired spice blend adds additional warmth and spice to this incredibly hearty winter salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Cauliflower, florets
170 g
Carrot
56 g
Garlic Crispy Chickpeas
(Contains Sulphites)
1 tbsp
Moroccan Spice Blend
1 tsp
Cayenne Pepper
20 g
Garlic
113 g
White Quinoa
1.5 tsp
Honey
1 unit
Lemon
14 g
Parsley
14 g
Baby Arugula
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F. (To roast the veggies.) Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Bring 1 cup salted water to a boil in a small pot. Coarsely chop the parsley. Zest, then juice the lemon.
Roast the veggies: Toss the cauliflower and carrot on a parchment-lined baking sheet with a drizzle of oil, then sprinkle over half the spice blend and as much cayenne as you like. Season with salt and pepper. Wrap the garlic cloves in a small piece of tin foil with a drizzle of oil. Set the foil-wrapped garlic on the baking sheet. Roast in the centre of the oven, stirring the veggies halfway through cooking, until golden brown and the garlic is very soft, 18-20 min.
Cook the quinoa: Meanwhile, add the quinoa and remaining spice blend to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.
Make the roasted garlic vinaigrette: Unwrap the garlic. In a large bowl, use a fork to mash the roasted garlic into a paste. Add the lemon juice, 11/2 tsp honey, and a drizzle of oil. Whisk until combined.
Finish and serve: Fluff the quinoa with a fork. Add the quinoa, cauliflower, carrot, arugula, parsley, lemon zest and chickpeas into the vinaigrette. Toss to combine. Season with salt and pepper. Serve the salad divided between bowls. Enjoy!
