Preheat oven to 220°C (200°C fan-forced). Line a large, rimmed baking tray with baking paper.
Mix cauliflower florets, garlic powder, smoked paprika, ground cumin, olive oil, salt and pepper in a medium bowl.
Spread cauliflower on the prepared tray and roast in the preheated oven for approximately 20 minutes until golden and tender. Remove from the oven and set aside to cool slightly.
Prepare the dressing by mixing balsamic vinegar, grain mustard, minced garlic, lemon juice and zest and olive oil in a small bowl. Mix well.
To assemble the salad, add chickpeas and cooked quinoa to a large bowl. Add spring onion, raisins, toasted almond flakes and roasted cauliflower. Top with parsley and salad dressing. Mix well to ensure the dressing coats everything evenly.
Serve in a large platter.
Notes
Cauliflower - Make sure your cauliflower florets are bite-sized. This provides more surface area for the spice marinade and creates a beautiful slightly charred crust after roasting.
Chickpeas - Chickpeas can be swapped for canned black beans or cannellini beans.
Quinoa - This recipe utilizes tri-coloured quinoa. If you can't find a ready mix of tri-coloured quinoa, mix three-quarter cups of raw white quinoa with one-quarter cup of raw red quinoa and cook that instead.
Cooking Quinoa - Add 1 cup of mixed quinoa (three-quarter white and one-quarter red) to a medium saucepan. Add cold water, rinse and drain a couple of times. After draining, add 1.5 cups cold water and a large pinch of flaky salt to the saucepan. Bring to a rapid boil on high heat. Reduce heat to low. Cover and simmer for 15 minutes until the quinoa is cooked completely and all the water has evaporated. To use in this salad, cool completely, fluff up with a fork and use as per the recipe. Quinoa To Water Ratio - 1:1.5 is the ratio for cooking quinoa. A cup of quinoa needs 1.5 cups of water to cook.
Spice - Smoked paprika adds subtle heat and smokiness to the salad. This can be substituted with Korean Pepper Flakes (Gochugaru), Sweet Paprika or just plain old dried red chilli flakes. If you can't find garlic powder, use freshly minced garlic or dried garlic flakes. Grain mustard (seeded mustard) can be substituted with Dijon mustard.
Raisins - The closest swap to raisins is either sultanas or dried cranberries.
Make it nut-free - To make the salad nut-free, add toasted pepitas (pumpkin seeds) or sunflower seeds instead.
Storage - The roasted cauliflower salad can be fully assembled and stored in the fridge in an air-tight glass container for up to two days.