Curry-Spiced Roast Cauliflower with Quinoa - Flannerys Organic
Use this roast cauliflower as the star of the table at any dinner party, and no one will think of veggies as a ‘side dish’ anymore.
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Pitcher
- Fine-mesh sieve
- Fork
- Paper towel
- Plate
- Chef's knife
- Skillet
- Measuring cup
- Measuring spoon
Ingredients
- 1 whole cauliflower head, leaves removed, stem trimmed off
- 1/2 cup of Coconut Kefir or coconut yoghurt
- 2 tbsp of OWN organic unhulled tahini
- 1 tbsp Absolute Organic maple syrup
- 1 tsp crushed garlic
- 4 tsps of Simply Organic Curry Powder
- 1/2 tsp Simply Organic paprika
- 1 cup OWN Quinoa, rinsed and drained
- 1/4 cup toasted pine nuts, toasted (to serve)
- Coriander to serve (optional)
- Pinch of Himalayan rock salt
- The juice from 1 lemon wedge
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