Recipe | Roasted cauliflower, quinoa + smashed green olive salad

The perfect pack-and-go salad, ideal for lunches, pot-lucks, lunch and dinner. High-protein quinoa and golden roasted cauliflower form the base, along with pops of salty smashed olives, toasted almonds and a generous amount of herbs. Leftovers store well in the fridge for a day or two.

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Serves 4

Gluten-free | Vegan

Ingredients

800g cauliflower (about ½  large), top cut into florets and stems cut into bite-sized chunks

2–3 tablespoons extra virgin olive oil

fine sea salt + freshly ground

black pepper

90g quinoa (I like to use a tri-colour blend for colour)

70g large green olives

45g (1∕3 cup) slivered almonds, lightly toasted

30g currants (or raisins)

big handful flat-leaf parsley

leaves, roughly chopped

small handful mint leaves, finely shredded

pinch of dried chilli flakes (optional)

Maple mustard dressing

½  teaspoon Dijon mustard

½ teaspoon pure maple syrup or golden caster sugar

60ml lemon juice

60ml extra virgin olive

oil

fine sea salt + freshly ground

black pepper

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Method

Preheat the oven to 200°C (400°F). Arrange the cauliflower on an oven tray, drizzle with a little olive oil and season with salt and pepper. Roast for 25–35 minutes, stirring occasionally, until tender and golden.

Meanwhile, bring 180ml water to the boil in a small, lidded saucepan. Rinse the quinoa in a fine sieve under cold running water. Once the water is boiling, add the quinoa, place the lid on and reduce the heat to the lowest setting. Cook for 10–12 minutes or until the water has been absorbed. Remove from the heat and set aside for 5 minutes before using a fork to fluff up the grains.

To make the dressing, combine the mustard and maple syrup or sugar in a small bowl. Whisk in the lemon juice, then drizzle in the olive oil, whisking constantly, to form a lovely emulsified dressing.

Season with salt and pepper.

Using the flat side of a large knife, smash the green olives. Remove the pits and roughly tear each olive in half.

In a large bowl, combine the cauliflower, quinoa, almonds, currants or raisins, olives, herbs and chilli flakes (if using). Pour the dressing over and give everything a good ol’ mix up. Serve warm or at room temperature.

Store leftovers in the fridge for a day or two.

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