• Crispy Cauliflower, Saffron Quinoa, Chickpeas + Pickled Barberries
    Salad made with SIMPLi ingredients

Crispy Cauliflower, Saffron Quinoa, Chickpeas + Pickled Barberries

I am so excited to announce that I am partnering with SIMPLi as a brand ambassador. I will be developing recipes using their regeneratively grown legumes, grains, seeds, salt and olive oil, and planning a suite of great events with them in the coming year. To kick off, we are sharing this quinoa, cauliflower and chickpea salad at Cherry Bombe Jubilee on April 20 in NYC! Come see us there.


Makes 1 quart

  • 2 tablespoons dried barberries (sub golden raisins)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon + 1 teaspoon honey
  • 1 teaspoon SIMPLi pink salt plus more to taste
  • 2 shallots, peeled
  • 2 cloves garlic, peeled
  • ½ cup SIMPLi olive oil
  • 2 ½ cups roughly chopped cauliflower, leaves and tough stem removed
  • 3 teaspoons ras el hanout seasoning
  • ½ cup SIMPLi white quinoa
  • ¼ cup SIMPLi red quinoa
  • ⅔ cup vegetable broth
  • Large pinch saffron
  • 1 cup cooked SIMPLi chickpeas 
  • ¼ cup thinly sliced green onion
  • Handful of mint, dill, parsley
  • Minced preserved lemon peel


Preheat the oven to 425°F with a medium baking sheet inside. 

Add the barberries, sherry vinegar, 1 teaspoon of the honey and pinch of salt to a small ramekin. Microwave to heat the liquid, set aside to pickle. 

Add the two types of quinoa, broth, saffron and a pinch of salt to a small saucepan. Bring to a boil, reduce to a simmer, cover with a tightly fitting lid and cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork, cover and set aside. 

Add the shallots, garlic, salt, olive oil, and tablespoon of honey to a food processor and process until minced. Add the cauliflower and the ras el hanout, and pulse until it is broken down into ½” pieces. Transfer to the hot baking sheet and cook until crispy, about 15 minutes, stirring frequently.

In a large serving bowl, combine the quinoa with the chickpeas and the cooked cauliflower. Add the barberries (without their liquid), the sliced green onion, herbs and preserved lemon. Toss to combine, season with salt and extra pickling vinegar to taste. Top with a handful of mixed herbs and serve.