Ingredients per serve




  • Mixed herbs (e.g., parsley, mint, coriander etc) 300.0 g
  • Garlic cloves 4.0 x
  • Long red chillies 2.0 x
  • Olive oil, extra 300.0 ml
  • Red wine vinegar 75.0 ml
  • Goat cheese, marinated 150.0 g

Tossing the cauliflower in KNORR Intense Flavour Deep Smoke takes it to a whole new level, one your diners will love. Other roasted vegetables can be used such as baby beets, parsnips or pumpkin. And rather than sautéing rainbow chard you can substitute with wilted silverbeet, calverlo nero or baby spinach.



  1. Vegetables

    • Toss halved heirloom carrots in half the oil and cook in combi oven at 180 degree Celsius for 15 minutes.
    • Cut sweet potato into 2 cm cubes and toss with remaining oil.
    • After carrots have cooked for 15 minutes add sweet potato. Cook for a further 20 minutes or until vegetables are tender. Remove.
    • Cut cauliflower into small florets. Place florets in a large gastronome. Season and toss with combined KNORR Intense Flavours Deep Smoke and extra oil. Bake in combi oven at 180 degree Celsius for 25 minutes until tender.
    • Trim rainbow chard and sauté.
  2. Chimichurri

    • Place all herbs and garlic in a blender and pulse until roughly chopped. Gradually add oil and vinegar as well as chopped chillies. Pulse until finely chopped and emulsified.
  3. To Serve

    • Cook quinoa according to instructions.
    • Divide quinoa between serving bowls. Arrange vegetables on top, drizzle with chimichurri and top with crumbled feta. Serve with lemon wedges.