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RECIPES
| Calories | 92,83 Kcal |
| Fat | 3,40 g |
| of which saturated fat | 0,30 g |
| Carbohydrates | 12,2 g |
| of which sugar | 2,61 g |
| Proteins | 3,89 g |
| Salt | 0,49 g |
| Calories | 92,83 Kcal |
| Fat | 3,40 g |
| of which saturated fat | 0,30 g |
| Carbohydrates | 12,2 g |
| of which sugar | 2,61 g |
| Proteins | 3,89 g |
| Salt | 0,49 g |
Preheat oven to 225°C, with heat above and below. Slice cauliflower and spread it on a baking tray (with parchment paper if you have). Bake cauliflower for 20 minutes. After 10 minutes, flip it. Place 2 parts water to 1 part quinoa in a pot. Season with salt and pepper and boil covered over low heat for about 12-15 min, until all water is absorbed. Rinse and drain chickpeas. The Dukkah: Chop parsley and grate lemon zest. (You can later use the leftover lemon to squeeze into water for lemonade.) Preheat oven to 225°C, with heat above and below. Slice cauliflower and spread it on a baking tray (with parchment paper if you have). Bake cauliflower for 20 minutes. After 10 minutes, flip it. Place 2 parts water to 1 part quinoa in a pot. Season with salt and pepper and boil covered over low heat for about 12-15 min, until all water is absorbed. Rinse and drain chickpeas. The Dukkah: Chop parsley and grate lemon zest. (You can later use the leftover lemon to squeeze into water for lemonade.)Cooking step by step
The cauliflower:
Mix spice blend (NOT dukkah mix) with a dash of oil and coat the cauliflower on all sides. 
To the oven:
Open the oven every 5 minutes to release steam. This ensures the cauliflower becomes crispier.
Once ready and golden, remove from the oven. 
The quinoa:
Set aside, still covered, in the same pot. 
The chickpeas:
Heat a dash of oil in a frying pan and sauté chickpeas until golden, about 5 min. (It’s normal for some to “pop”.) 
Dukkah and dressing:
Finely chop hazelnuts. You can use a cutting board and knife or a food processor if you have one.
Mix the chopped hazelnuts with the Dukkah mixture.
The dressing:
Prepare a dressing with rice vinegar, honey, and a dash of oil. 
The salad:
Divide quinoa among plates, then add chickpeas, olives (they have pits!), and cauliflower. Finish with a sprinkle of parsley, lemon zest, dressing, and dukkah.
Season with salt and pepper to taste. Cooking
step by stepThe cauliflower:
Mix spice blend (NOT dukkah mix) with a dash of oil and coat the cauliflower on all sides. 
To the oven:
Open the oven every 5 minutes to release steam. This ensures the cauliflower becomes crispier.
Once ready and golden, remove from the oven. The quinoa:
Set aside, still covered, in the same pot. The chickpeas:
Heat a dash of oil in a frying pan and sauté chickpeas until golden, about 5 min. (It’s normal for some to “pop”.) Dukkah and dressing:
Finely chop hazelnuts. You can use a cutting board and knife or a food processor if you have one.
Mix the chopped hazelnuts with the Dukkah mixture.
The dressing:
Prepare a dressing with rice vinegar, honey, and a dash of oil. The salad:
Divide quinoa among plates, then add chickpeas, olives (they have pits!), and cauliflower. Finish with a sprinkle of parsley, lemon zest, dressing, and dukkah.
Season with salt and pepper to taste.
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