Spiced Cauliflower Quinoa with Toasted Nuts, Feta & Pomegranate

The most beautiful celebratory quinoa that’s designed to impress. It’s nice on the eyes, easy on the hands and may just steal the show at your next dinner party. Bursting with fresh herbs, pomegranate, currants and topped with the crispiest cauliflower and toasty nuts – it’s a textural overload in the best way possible.

Lunch

Dinner

A Little Longer

Serves 4-6

Prep Time 10 Mins

Cook Time 45 Mins

Method

1
Preheat the oven to 200c celsius and line a baking tray with greaseproof paper. Add the cauliflower, turmeric, cumin, chilli and olive oil to a large mixing bowl. Season well with salt and pepper, then toss well. Place the cauliflower onto the baking tray and into the oven to cook for 30 minutes, or until soft and crispy on the edges. Set aside.
2
Meanwhile, prepare the quinoa - add the quinoa, chicken stock and saffron to a medium sized saucepan. Bring up to the boil, then cover with a lid and turn down to a low simmer. Allow to cook for 15 minutes or until all the water has absorbed and the quinoa is tender. Remove the lid and fluff with a fork. Allow the quinoa cool completely.
3
Heat the almonds and pistachios in a small non-stick pan over a high heat. Toast until just golden then remove from the pan and set aside.
4
In another large mixing bowl, add the cooled quinoa, parsley, mint, coriander, dill, currants and half of the toasted nuts. Season with a little salt and pepper, then toss well.
5
Transfer the quinoa into a large serving bowl or platter and top with the roasted cauliflower florets, crumbled feta and pomegranate. Finish by scattering over the remaining nuts and adding an extra drizzle of extra virgin olive oil.