Roasted cauliflower with quinoa and herbs

Cauliflower roasted in the oven with fragrant middle eastern spices like tumeric, coriander and cumin taste is delicious.
It really smells great too. I served them with quinoa but you can used barley or couscous as well.
Do not overbake the cauliflower, it need to be "al dente".
This dish is a great idea for a meatfree dinner.

Roasted cauliflower with quinoa and herbs
3 servings
1 head cauliflower, broken into small florets
1 onion, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1/2 tsp chili flakes
2 tbsp rapseed oil
1 tsp sea salt flakes
Ground black pepper
1 lemon, juice
4.2 oz dried quinoa
Fresh herbs, like cilantro or parsley
Yoghurt to serve


Cook the quinoa according to the packet instructions. I used 4.2 oz dried quinoa for 3 persons.
Preheat the oven to 375 F.
Put the califlour florets and chopped opnion in a baking bowl. Drizzle over the oil and add the ground spices.
Mix well to combine and pour everything into a ovenproof dish. Roast for 15-20 min until almost tender.
Drain the cooked quinoa well and pour into a bowl. Add lemon juice, herbs and season to taste with salt and pepper.
Toss together. Pour the quinoa on a large serving dish, top with the baked cauliflower and onion.
Sprinkle some more herbs on top. Serve with yoghurt and bread, like toasted pita.