Recipe, photography and introduction by Harriet Davidson
For cauliflower, preheat oven to 180C degrees. Place all spices with olive oil in a large mixing bowl and stir to combine. Cut cauliflower into bite-sized florets and add to bowl. Using your hands, mix through the florets making sure they’re coated in spice mix. Tip out onto a tray and place in oven for 20-30 minutes, or until cauliflower is soft and starting to caramelise.
Meanwhile, for cabbage, thinly slice with mandolin or knife and place in bowl with salt and apple cider vinegar. Using your hands, massage cabbage until soft.
Cut kale into small pieces. Place in bowl with 2 tbsp olive oil and massage kale to soften. Slice cucumber using a mandolin as thinly as possible from top to bottom. Set both aside.
For the egg, bring a small saucepan of water to the boil, and carefully drop in egg. Set a timer for 5 minutes for soft-boiled egg. Remove egg from water and run under cold water. Set aside.
To build bowl, place quinoa into our Small bowl. Add in cauliflower, pickled cabbage, kale, cucumber, half an avocado, egg, and a dollop of hummus. Drizzle over tahini dressing and sprinkle with salad sprinkle.