roast cauliflower & quinoa salad recipe | Jessica Cox

Ingredients

• 1/2 cup quinoa
• 6 tablespoons malt vinegar or apple cider vinegar for gluten free
• 1 can chickpeas, washed
• 2 very large handful of parsley, roughly chopped
• 1/3 cup sunflower seeds
• 1/2 good sized cauliflower (stem and all), cut into florets roasted
• 1 teaspoon fennel seeds
• salt and pepper to season
• 3 tablespoons extra virgin olive oil for roasting
• 3 tablespoons extra virgin olive oil for dressing