Roasted cauliflower, chicken and crunchy quinoa salad

This post might as well been called "a wrong day, that eventually, as many wrong days, turned out to be not totally wrong (except for my tiffany earring lost somewhere between ramat hasharon and dizengof... that still sucks)"

So why cauliflower, why chicken and why crunchy quinoa? Well, my neighbor, colleague, friend and mate in the NYC trip, that after a few months already falls in the "Ireallylikeyou" category, introduced me to Miznon in Ibn Gabirol, aka art within a pita. In the holy pita temple I had a taste of the Gods' food, that happened to be pita stuffed with roasted cauliflowers, served with tomato juice and tahini. That's why roasted cauliflower (and tomato and tahini). Two more to go.
Chicken, well because if you do not like chicken you do not want to go to Israel, unless you are vegetarian or know a reliable pork pusher.
Why quinoa? Because quinoa is soooo cool, bro. I mean, it is not a cereal, it is a PSEUDOcereal, how cool is that? And comes from south america, like the best soccer players and the best white powder (ofter they come together too). And finally, crunchy.... well, many things become crunchy if you leave them on the stove while you are trying to fix a portrait to a wall, and the portrait falls on the (supposedly) empty bottles of red wine, and the wine that was not supposed to be there is magically all over your pants, and so on and so forth until the stink of burned quinoa.

ROASTED CAULIFLOWER, CHICKEN AND CRUNCHY QUINOA SALAD

I boiled the cauliflower cut into small florets for few minutes and then placed them into a baking tray and baked until golden (adding some of the water when dry). I cooked the chicken on a grill adding lemon juice when the meat changed color, then cut it into small stripes. I (over) cooked one cup of quinoa in one cup and a half of water for 15 minutes after boiling and then left the lid sealed for other 10 minutes. I mixed the cauliflower, the chicken, the quinoa and some fresh celery chopped in stripes and seasoned with oil and lemon. Serve on top of blended cherry tomatoes and S1's plain tahini.