SERVES: 4
TIME TO PLATE: 35 MINUTES
WHAT YOU NEED:
- 1 small cauliflower( about 1kg), trimmed and cut into florets
- 3 cloves garlic, unpeeled
- ¼ cup extra virgin olive oil
- Sea salt and cracked black pepper
- 1½ cups cooked quinoa
- ⅓ cup hazelnuts, toasted and chopped
- 1 cup mint leaves
- 1 tbsp lemon juice
- ½ tsp stevia
HOW TO MAKE:
- Preheat oven to 200°c.
- Place the cauliflower and garlic on a large tray lined with non-stick baking paper. Drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Roast for 20 minutes or until the cauliflower is golden brown and cooked through.
- Transfer to a large bowl and add the quinoa, hazelnuts, and mint and toss to combine.
- Place the lemon juice, stevia and remaining oil in a small bowl and whisk to combine. Drizzle over the salad to serve.