Warm Turmeric Cauliflower and Quinoa Salad

Let's be honest - with all good intentions, no one wants to eat a cold salad for lunch in the middle of winter (commence binging on quick and hearty yet not-so-healthy options like toasties and instant noodles). This warm turmeric cauliflower salad is fulfilling, nutritious and simple to make. And best of all - it can be easily zapped at work for a quick and satisfying lunch (just add feta/almond curd and pomegranate separately!).

Ingredients

• 1/2 head cauliflower, cut into small florets

• 1-2 teaspoons turmeric

• 1 cup quinoa

• 1 teaspoon vegetable stock

• 1/2 cup chopped flat leaf parsley

• seeds from 1/2 pomegranate

• marinated feta or almond curd (if vegan)

• juice from 1/4 lemon

• salt and pepper

• olive oil

Method

1. Preheat oven to 180 degrees celsius

2. Place cauliflower evenly on a lined baking tray and drizzle generously with olive oil.

3. Sprinkle turmeric on top, season with salt and pepper and toss to coat.

4. Bake in oven for approximately 25 minutes or until tender and starting to caramelise.

5. Meanwhile, rinse quinoa, add 2 cups of water and the vegetable stock and cook until water has absorbed and it is tender.

6. Divide quinoa evenly among 2-3 bowls or containers. Top each evenly with roasted cauliflower, parsley, salt and pepper to taste and lemon juice.

7. If re heating later, keep feta/almond curd and pomegranate seeds separate until heated.