Roast cauliflower and pepper salad

Ingredients

1 small-medium head of cauliflower, cut into florets (we used the one from the harvest on 6th July 2013)

2 red peppers

1 tbsp olive oil

sea salt

100g quinoa (uncooked weight)

2 bay leaves

coriander

1 tsp bouillon

1 or 2 spring onions, chopped

60g firm goats cheese

3 dessert spoons extra virgin olive oil

3 dessert spoons lime juice

2 dessert spoons runny honey

Directions

The instructions on Naturally Ella's website are very clear and simple, so it seems silly to repeat them here, however Naturally Ella is going away soon, so if the link above doesn't work, you can follow these directions:

1. Preheat oven to 220˚ C/425˚ F. Cut cauliflower into bite-size florets. Toss with 1 tablespoon olive oil and salt. Place on a baking tray along with whole red peppers. Roast, turning/stirring occasionally, until cauliflower is caramelized and peppers charred: 25-35 minutes. Remove from oven and let cool slightly.Remove the skin from the roasted red pepper and dice.
2. Cook the quinoa according to the pack instructions, but add bay leaves and boillon to the water for a little added flavour.
3. Combine quinoa, cauliflower, and roasted red pepper in a bowl. Add coriander and parsley to quinoa mixture.
4. To make dressing, combine olive oil, lime juice, and honey in a jar with liquid. Shake until combined. Pour on salad and toss until combined. Taste and add more salt as desired. Add in the pepitas just before serving.

We at the salad still warm and thoroughly enjoyed it; it even passed the Mum test!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)