Roasted cauliflower and sprout salad with quinoa and salsa verde
500 g, (Buy 1 small head), cut into florets
150 g, baby variety
4 clove(s), unpeeled
¾ cup(s), (150g), tri-coloured variety
fresh flat-leaf parsley
1 cup(s), coarsely chopped
½ cup(s), coarsely chopped
120 g, crumbled
1 tsp, to garnish
- Preheat oven to 200°C. Place cauliflower and half the oil in a large baking dish. Season with salt and pepper. Roast for 5 minutes. Add sprouts and garlic. Roast for 10 minutes. Add ⅓ cup (80ml) water. Cover with foil. Roast for 5 minutes or until vegetables are tender.
- Meanwhile, place quinoa and 1½ cups (375ml) cold water in a saucepan over high heat. Bring to the boil. Reduce heat. Simmer, covered, for 12-15 minutes until liquid is absorbed and quinoa is tender. Transfer to a bowl. Cool for 5 minutes.
- Whisk juice, mustard and remaining oil in a bowl. Season with salt and pepper. Add roasted vegetables, parsley, basil and dressing to quinoa. Toss to combine. Top with ricotta, basil and lemon zest.