Preheat oven to 200C. Add cauliflower florets, onion + cannellini beans over 2 baking trays. Drizzle with oil + sprinkle with salt and toss to combine. Place in the oven and cook for 10mins. Then turn the oven to grill and continue to cook for another 10mins.

Add the quinoa to a pot, along with the water. Bring to the boil, then bring to a simmer. Cook for 10-12mins. Remove off the heat and allow to sit for 10mins.

Heat a pan over medium heat and add 1 tbsp avocado oil. Add the quinoa and cook until it is nice and crisp and golden (~10mins). Allow it to cook untouched (without stirring) for ~3min periods to allow it to get extra crispy.

For the miso dressing, add all ingredients to a cup and mix to combine.

In another cup add the pesto + hemp oil and combine well. Toss the pesto through the cooked cauliflower.

To serve:
Layer the salad on one large platter or on individual plates/ bowls. Starting with fresh rocket, followed with the roasted cauliflower, crispy quinoa, raisins, pistachios and dolloping the tahini miso dressing. Continue the layering process again, until all components are used up.