Spicy Roasted Cauliflower Salad (Print Version)

# Ingredients:

→ Quinoa & Herbs

01 - 3/4 cup dry quinoa
02 - 1 handful of mint leaves, finely minced
03 - 1 handful of cilantro leaves, finely minced

→ Cauliflower & Chickpeas

04 - 1/2 head cauliflower, chopped into florets
05 - 1 can (400g) chickpeas, drained and rinsed
06 - 1/2 medium red onion, cut into thick strips
07 - Kosher salt
08 - Olive oil

→ Tadka/Dressing

09 - 3 tbsp olive oil
10 - 2 tsp cumin seeds
11 - 1/2 tsp garlic powder
12 - 1/2 tsp kosher salt
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp cinnamon
15 - 1/4 tsp turmeric
16 - 1/4 tsp black pepper
17 - 3 tbsp lemon juice
18 - 1 tsp honey or maple syrup

# Instructions:

01 - Preheat the oven to 230°C (450°F) and line a large baking sheet with parchment paper. Alternatively, line two medium trays with parchment paper.
02 - Combine 3/4 cup quinoa with 1 1/2 cups water and a large pinch of salt in a pot. Bring to a boil, reduce heat to medium-low, and partially cover. Cook undisturbed for 10-12 minutes until water is absorbed. Turn off heat, cover completely, and let steam for 10 minutes to achieve fluffy texture.
03 - Arrange cauliflower florets, drained chickpeas, and red onion strips on the prepared baking sheet, keeping chickpeas separate for potential earlier removal. Drizzle generously with olive oil, season with kosher salt, and toss thoroughly to coat. Roast for 25-30 minutes until cauliflower and onions develop char and chickpeas become crispy and golden.
04 - While quinoa cooks and vegetables roast, finely mince the mint and cilantro leaves.
05 - In a large serving bowl, combine the cooked quinoa, roasted vegetables, crispy chickpeas, and minced herbs.
06 - In the same pot used for quinoa, heat 3 tbsp olive oil over medium-high heat. Add all spices (cumin seeds, garlic powder, salt, cayenne, cinnamon, turmeric, and black pepper). Heat until bubbling and fragrant, about 1 minute, swirling continuously to prevent burning. Remove from heat and carefully add lemon juice and honey, swirling to combine.
07 - Pour the hot tadka dressing over the salad components, toss thoroughly to distribute flavors, and adjust salt to taste. Serve immediately while warm.

# Notes:

01 - White rice can be substituted for quinoa in equal amounts.
02 - Fresh minced garlic clove can replace garlic powder in the dressing.
03 - For optimal texture, serve this salad while still warm to enjoy the contrast between crispy chickpeas and tender cauliflower.

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