Recipe :: Laura Bakhtiarian
As seen in Adelady magazine, issue 5.
The hero of this dish is the dip, and it packs a mighty punch!
Photo :: Naomi Giatas
Time 35 mins
Serves 4
Ingredients
200g white quinoa, cooked and drained
1 head of cauliflower, cut into bite-sized pieces
3 tbsp olive oil
½ tsp fine sea salt
½ tsp freshly ground black pepper
½ tsp hot paprika
½ tsp sweet paprika
¼ tsp turmeric
⅛ tsp ground cinnamon
100g parsley, finely chopped
Seeds of 1 pomegranate
3 figs, thinly sliced
20g pistachios, chopped
½ red onion, finely diced
170g Chris’ Heritage Goat Cheese & Black Truffle Dip with Black Pepper Garnish
Method
• Preheat oven to 180° fan-forced.
• Line a large baking tray and set aside.
• In a large bowl, add cauliflower, oil and all spices. Toss to evenly coat the cauliflower.
• Lay the cauliflower pieces on the baking tray in a single layer. Bake until browned, sizzling and tender with crispy edges (approximately 25 minutes), tossing every 5–10 minutes to cook evenly.
• Remove from the oven and allow to cool slightly.
• In a large mixing bowl, toss the quinoa, cauliflower, pomegranate seeds, figs, pistachios, parsley and red onion.
• On a large serving dish, spread the dip across the plate in a thick layer. Sprinkle the black pepper garnish on top (optional). Spread the cauliflower salad mix across half of the dish, leaving half of the dip exposed to scoop up with every bite!
Photo :: Naomi Giatas
We used: Chris’ Heritage Goat Cheese & Black Truffle Dip
Made with creamy goat cheese and delicate black truffle pieces, this dip comes with black pepper to garnish! Chris’ Foods is proudly Australian-owned, and boasts a range of gluten-free and vegetarian products free from artificial colours and flavours and is available at your local Romeo’s. Find more recipe inspo HERE.
