1Preheat oven to 180°C and spray baking tray with olive oil.
2Place cauliflower and onion onto baking tray. Drizzle with 2 tablespoons olive oil, coating them as evenly as possible. Season with salt and pepper and place in oven for 30-35 minutes or until lightly browned.
3Pour quinoa into a medium-sized saucepan with 3 cups water. Place over a high heat and bring to a boil. Stirring occasionally, cook for 8-10 minutes or until quinoa is tender. Strain in a sieve and set aside.
4While your quinoa is cooking, place a medium frying pan over high heat and add remaining olive oil, chickpeas, paprika and minced garlic, mixing to season the chickpeas completely. Cook for 4-5 minutes or until sizzling and lightly browned. Set aside.
5For the dressing, whisk together tahini, ¼ cup water, lemon juice, garlic and cumin in a small bowl. Season to taste and set aside.
6Remove cauliflower and onions from oven and arrange on a serving platter along with chickpeas and quinoa. Drizzle with tahini dressing and season with a little salt and pepper.
7Garnish with coriander, flat leaf parsley, chilli and lemon rind. Serve immediately.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.