350 gmcauliflower (about ½), cut into small florets1garlic clove, finely choppedFinely gratedrind and juice of 2 lemons, or to taste100 ml extra-virgin olive oil400 gmcanned chickpeas, drained, rinsed200 gmquinoa1½ cupseach coarsely torn flat-leaf parsley and mint3spring onions, thinly sliced1 tbspsherry vinegar100 gmGreek feta or labne, coarsely crumbled
Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).
Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes).
Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.