September 15, 2020
Serves: 3 Cooks In: 45 minutes
  1. Preheat the oven to 180c and line a baking tray
  2. Combine the yoghurt, harissa and extra virgin olive oil in a bowl to make the marinade before coating the cauliflower florets evenly in it.
  3. Place the florets on the baking tray and into the oven to roast foe 25-35 minutes.
  4. Meanwhile cook the quinoa in the vegetable stock for the allotted time.
  5. Make the dressing by combining the tahini, lemon juice, olive oil, water and salt in a small bowl.
  6. Mix the tomatoes and chopped parsley into the quinoa and top with the harissa cauliflower before drizzling over the tahini dressing and pine nuts. Enjoy!


For the cauliflower:

  • 1 cauliflower, cut in florets
  • 135g plain yoghurt or diary free alternative
  • 2 tbsp harissa paste
  • 1 tbsp extra virgin olive oil

For the salad:

  • 150g quinoa
  • 250ml vegetable stock
  • 10 cherry tomatoes cut into quarters
  • Handful of chopped parsley
  • 1 bag rocket
  • 3 tbsp pine nuts