Harissa Spiced Cauliflower Bites and Sweet Quinoa Salad

Prep 10 mins | Cook 30 mins | Serves 2-3

Ingredients 

1 Whole Cauliflower

1/2 a Lime

1 tbsp Harissa Spice

1 tbsp Coconut Oil

1 cup of Quinoa

1.5 cups Water

Squeeze of Lime

Pinch of Salt

1/2 cup dried Goji Berries

Chopped Parsley

4 Radishes

Harissa Tahini Dressing

2 tbsp Tahini (light or dark)

2 tbsp Olive Oil

1/2 a Lime

1-2 tbsp Harissa Spice

1 tsp Ginger powder or grated fresh Ginger

A bag of Spinach or salad leaves

Sea Salt 3-4 of Parsley sprigs

1-2 Mint leaves

Method

  1. Preheat the oven to 200’C.

  2. Cut the cauliflower into small florets, place in a bowl and then add a tablespoon of harissa spice, juice of half a lime and a tablespoon of melted coconut oil. Cover the bowl with a plate and give it a good shake. I find that I get a more even coating than stirring. Pop in the oven for 35–40 minutes at 200’C, turning them around midway through cooking. When cooked through, place under the grill for 5 minutes to brown slightly, giving them a slight crisp.

  3. Whilst the cauliflower is in the oven, rinse the Quinoa, then cook with a cup and a half of water, adding a squeeze of lime and a pinch of salt. Start on medium to high heat until it boils, at which point you can turn the heat to low and continue to cook for a further 10 minutes.

  4. Once cooked it’ll be fluffy and you can add in the goji berries at this point to slightly rehydrate. And also add in the chopped Parsley.

  5. To make the harissa dressing, mix the tahini, olive oil, lime, harissa spice, ginger, sea salt, parsley sprigs and chopped mint leaves. Combine well and then add a tbsp of filtered water at a time, until you reach your desired consistency.

  6. Add your salad leaves to the plate. I used spinach. Top with the quinoa, a heap of cauliflower bites, sliced radish and finally drizzle a generous amount of the harissa dressing all over.

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