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Roast Cauliflower & Quinoa Salad

(with The Muesli Dukkah)
Serves 2


  • 1/2 a head of cauliflower, broken into florets
  • 3 sprigs of fresh rosemary
  • 1 tbsp of olive oil
  • 1/2 a cup of uncooked quinoa
  • 1 cup of water
  • 2 tsp of Dijon mustard (check the ingredients for one with no added sugar)
  • 5 large kalamata olives, finely chopped
  • 1/2 a cup of grated tasty cheese
  • 3 tsp of plain yoghurt
  • The Muesli Dukkah
  • 1/2 a Zucchini, shaved with a vegetable peeler into ribbons


  1. Toss your cauliflower in the olive oil with a pinch of salt & 2 sprigs of rosemary.
  2. Bake on a baking tray lined with baking paper at 180c for 20-25 minutes or until golden, turning half way.
  3. Meanwhile, cook your quinoa in the water with 1 tsp of Dijon mustard mixed through until all the water has evaporated.
  4. Once the quinoa has cooked, stir through the black olives and set aside. 
  5. When the cauliflower is golden & tender, top with the cheese & place untill he grill until the cheese is bubbly & melting.
  6. Mix the plain yoghurt with a teaspoon of Dijon mustard.
  7. To serve, layer the cauliflower and sprigs of rosemary over the quinoa and a small amount of zucchini ribbons, top with spare fresh rosemary, the yoghurt/mustard mix and The Muesli Dukkah.

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