Roasted Cauliflower and Quinoa Salad with Crumbled Feta and Spicy Seeds
This is the first non-vegan recipe on the blog... I hope this makes the blog more accessible and appealing to meat-eaters and vegetarians without offending the vegans. It is easy to just skip the feta for a totally vegan (and hopefully still delicious) salad! It is yet another recipe I created for Tribe, but as always you can swap the Tribe seeds for your favourite seed mix/some slivered almonds, or omit them completely, but I think they give the dish a good crunch.
Don't be put off by childhood memories of soggy overcooked cauliflower - by roasting it you can keep it firm, but caramelised and golden on the edges. This is a great lunchbox salad or BBQ side salad - I love eating it while the cauliflower is still warm from the oven, but it still tastes great cold. If you are serving it as a main, bulk it up with a tin of chickpeas or some avocado for a more substantial meal.
Many people don't realise that cauliflower is part of the cruciferous vegetable family (alongside kale, sprouts and broccoli) and as such is packed full of goodness, despite not being green. It is rich in vitamins and minerals, great for brain/digestive/heart health, and full of antioxidants.
Click HERE for the recipe.