Roasted Cauliflower Teff Grain Salad

Blog, Nutrition, Raw Vegan Recipes, Recipes

I love this quick and easy Roasted Cauliflower and Teff Grain Salad. Its one of my favourite additions or a delicious Christmas lunch or dinner.

Coated in an aromatic moroccan seasoning, the roasted cauliflower has an exotic flavour, evened out by the smooth and creamy yoghurt dressing.

Teff grain gives this salad a hearty depth with a slew of nutrients to-boot. Topped with a sprinkling of verdant herbs and sweet-tart red pomegranate keeps things fresh while decorating your salad in those festive colours we all love to see on the table at Christmas time. 

Ingredients

  • 200g raw cashews
  • 2 lemons zested & juiced
  • 1 tbsp apple cider vinegar
  • 1 head cauliflower cut into rough florets
  • 1 tbsp Moroccan seasoning
  • 1 can chickpeas, rinsed and drained dry
  • 1 tbsp smoked paprika
  • 1 cup Teff Grain Brown
  • 2 cups vegetable stock
  • 2 tbsp extra virgin olive oil
  • ½ pomegranate, seeds smacked out
  • 1 handful mint
  • 1 handful parsley
  • 1 tbsp Dukkah

Method

  1. Preheat your oven to 200deg on fan bake.
  2. Place your cashews in a blender jug, pour boiling water over them until just covered, seal jug and leave to sit for 30mins. Add juice of 1 lemon, vinegar, season with salt and pepper and blend until creamy smooth and reaches a yoghurt like consistency, adding more water if needed. set aside.
  3. In a large bowl, add your cauliflower, Moroccan spices, salt, pepper to taste and ½ tbsp. olive oil, toss well and roast on a lined baking tray and roast for 20 minutes at 200 deg until the edges get crispy and caramelised, set aside.
  4. In the same bowl as your cauliflower, add chickpeas, smoked paprika, salt, pepper to taste and ½ tbsp. olive oil and roast on a lined baking tray and roast for 30 minutes at 200 deg. Set aside.
  5. In a medium pot, bring Teff grain and vegetable stock to the boil, lower heat and simmer for 6 to 8 minutes until all the stock has been absorbed and set aside.
  6. In a small bowl whisk remaining lemon zest and juice, remaining olive oil, salt and pepper to taste.
  7. To assemble salad, spoon Teff grain onto platter, layer with roasted cauliflower, chickpeas, spoon over your cashew cream, sprinkle pomegranate seeds, herbs and dukkah, drizzle with dressing and serve.

What is Teff

It’s a super-grain among super-grains, with three times the calcium of quinoa, three times the iron of buckwheat, twice the fibre of brown rice, more magnesium than chia, and only a third as much fat as oats. It’s a versatile substitute for any of them, with a mild nutty taste you’ll love at the dinner table just as much as at breakfast, and its low glycemic index and lack of gluten make it a great choice for many people with dietary restrictions.

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