Cauliflower & Teff Grain Salad


200g raw cashews
2 lemons zested & juiced
1 tbsp apple cider vinegar
1 head cauliflower cut into rough florets
1 tbsp Moroccan seasoning
1 can chickpeas, rinsed and drained dry
1 tbsp smoked paprika
1 cup Outback Harvest Teff Grain Brown
2 cups vegetable stock
2 tbsp extra virgin olive oil
½ pomegranate, seeds smacked out
1 handful mint
1 handful parsley
1 tbsp Dukkah
S + P


  1. Preheat your oven to 200deg on fan bake.
  2. Place your cashews in a blender jug, pour boiling water over them until just covered, seal jug and leave to sit for 30mins. Add juice of 1 lemon, vinegar, season with salt and pepper and blend until creamy smooth and reaches a yoghurt like consistency, adding more water if needed. set aside.
  3. In a large bowl, add your cauliflower, Moroccan spices, salt, pepper to taste and ½ tbsp. olive oil, toss well and roast on a lined baking tray and roast for 20mins @ 200deg until the edges get crispy and caramelized, set aside.
  4. In the same bowl as your cauliflower, add chickpeas, smoked paprika, salt, pepper to taste and ½ tbsp. olive oil and roast on a lined baking tray and roast for 30mins @ 200deg. Set aside.
  5. In a medium pot, bring Teff grain and vegetable stock to the boil, lower heat and simmer for 6-8 minutes until all the stock has been absorbed and set aside.
  6. In a small bowl whisk remaining lemon zest and juice, remaining olive oil, salt and pepper to taste.
  7. To assemble salad, spoon Teff grain onto platter, layer with roasted cauliflower, chickpeas, spoon over your cashew cream, sprinkle pomegranate seeds, herbs and dukkah, drizzle with dressing and serve.