Enjoy gently spiced cauliflower with roasted kale and a quinoa and lentil grain mix. You could also roast the cauliflower in an air-fryer, if you have one
Prep:10 mins
2 with leftovers
650g cauliflower, cut into florets4 tbsp olive oil2 tsp ground turmeric2 tsp cumin seeds125g kale, stalks removed, roughly chopped1 lemon, juiced250g pouch cooked quinoa & lentils4 tbsp coconut yogurt3 tbsp mixed seeds (we used hemp, sunflower and pumpkin)
STEP 1Heat the oven to 190C/180C fan/gas 6. Tip the cauliflower florets and any leaves into a large bowl, then drizzle over 2 tbsp of the olive oil. Toss with the turmeric and cumin seeds along with some salt and pepper, then spread out over a baking tray lined with baking parchment. Roast for 25-35 mins until golden and tender.STEP 2After 10 mins, tip the kale into a large bowl and massage in the remaining oil and some seasoning. Spread out over a large baking tray and bake for the final 10 mins, or until crisp. Cool on the tray. Squeeze the lemon juice over the cauli.STEP 3Cook the quinoa and lentil mix following pack instructions, then divide between two bowls. Top with the cauliflower, kale, coconut yogurt and seeds. Leftovers will keep chilled for up to four days.
