Today was one of those days. I slept really bad, thanks to the cat who thought it was a good idea to miauw loudly around 1 am in the morning and than again a bit later and it feels like he kept doing that all throughout the night… Hate it when that happens. The cats didn’t go outside for two days as we were gone and it kind of felt he was punishing me for that. O well…. I can live with a little less sleep. But than I decided to start this brand new blog you’re looking at right now and came up with the name of Milky Monday. Sounds good right?
Like I always do I first created the website and than I started checking if there was maybe a hashtag with the same name and that’s when I shockingly found out that I was looking at certain manly bodyparts… Parts I do not want to have associated with a foodblog! And another thing that came up was breastfeeding… Also nothing to do with me.. Jeezzz… I was pretty pieved by than as I had spent a bit of time on it already; finding a template, adding stuff to the site, setting up analytics, instagram, twitter and facebook… And than to find out you need to change it all.
In addition to that bad news I had an issue with an earlier template I bought. I tend to buy my templates through themeforest and I have bought way to many as it is. This time I really checked and I did like the template but once uploaded it was giving me strange errors. By that time I was kind of sick of the whole thing, so I decided to do a new name, get rid of that template and use another one and start over.
Talk about a morning spend with pretty useless activities. On top of that I should have done some work, but after a crazy busy week I felt I needed a bit of me-time, so rescheduled the work and voila: day to myself. Of course it doesn’t help if I than end up using that day with things that were a bit of a waste of time. Anyway, it got all sorted and I changed the name and here we are!
Looks good that salad right? It’s a cauliflower salad with quinoa and pomegranate. O and chickpeas of course… The pomegranate gives it just that hint of sweet/sour and I loved it! It’s vegetarian but if you’re looking for a meat version I think this would go really well with sausages. Either use those whole or cut them into chunks and mix through the salad.Print
Roasted cauliflower with quinoa
- Yield: 2 people
- Category: Salads
- 1/2 cauliflower
- 150 gram quinoa
- 400 gram chickpeas from a can
- 50 gram almonds shavings
- 2 tsp za’atar
- 25 gram coconut oil
- 1 tbsp sesame seeds
- 1 tsp chili flakes dried
- 2-3 tbsp pomegranate seeds
- coriander fresh
- 2 tbsp Greek yogurt
- 1 tsp za’atar
- 1 tbsp olive oil
Preheat the oven to 180˚C
Cook the quinoa and cut the cauliflower into small florets. Rinse the chickpeas and leave to drain.
Add the cauliflower with the chickpeas and the cooked quinoa on a baking tray. Melt the coconut oil and pour over the cauliflower mixture. Sprinkle the sesameseeds over it, as well as the almonds and the dried chili flakes
Place in the oven for approx 30 minutes but check the cauliflower if it is cooked enough. That depends largely on the size of your florets.
Make a dressing by combining the yogurt, the oliveoil and the za’atar and add taste by adding salt and pepper.
Serve with the pomegranate sprinkled over the top and add thec coriander to it and give the dressing on the side.