Think you know cauliflower? Think again. Roasting cauliflower is the ultimate way to prepare this seasonal veggie—you’ll be amazed by the nutty flavour that develops. Our Moroccan-inspired spice blend adds additional warmth and spice to this incredibly hearty winter salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preheat the oven to 400°F. Start prepping when your oven comes up to temperature!
Prep: Wash and dry all produce. Bring 1 cup salted water (double for 4 people) to a boil in a small pot. Peel (if desired) and cut the carrot into ½-inch cubes. Coarsely chop the parsley. Halve and juice the lemon.
Roast the vegetables: Toss the cauliflower and carrot on a parchment-lined baking sheet with a drizzle of oil, ras el hanout, and a large pinch of salt. Wrap the garlic cloves in a small piece of tin foil with a drizzle of oil. Set the foil-wrapped garlic on the baking sheet. Roast in the centre of the oven, stirring halfway through roasting, until golden brown and the garlic is very soft, 18-20 min.
Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min.
Make the roasted garlic vinaigrette: Meanwhile, in a large bowl, whisk together the lemon juice, honey (DO: measure out), and a drizzle of oil. Mash the roasted garlic into a paste on your cutting board using a fork. Whisk the garlic paste into the vinaigrette.
Finish and serve: Fluff the quinoa with a fork. Add the quinoa, cauliflower, carrot, arugula, parsley and chickpeas into the vinaigrette. Toss to combine. Season with salt and pepper. Serve the salad divided between bowls. Enjoy!