Turmeric Roasted Cauliflower Tray Bake

Serves: 2 | Prep time: 10 minutes | Cook time: 30 minutes

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp cumin
• Generous pinch of black pepper
• Salt to taste
• 1 cup quinoa, cooked the night before and refrigerated overnight
• 2 tbsp tahini
• Juice of 1 lemon
• 1–2 tbsp water (to thin the dressing)
• Large handful of fresh parsley, roughly chopped
• 3 tbsp pumpkin seeds, soaked in water for 2–4 hours and rinsed

Method:

1. Preheat your oven to 200°C (180°C fan). Toss the cauliflower florets in olive oil, turmeric, cumin, black pepper, and a pinch of salt until evenly coated.
2. Spread on a lined baking tray in a single layer. Roast for 25–30 minutes, turning halfway, until golden and slightly caramelised at the edges.
3. While the cauliflower roasts, warm the pre-cooked quinoa gently in a pan or microwave.
4. Whisk together the tahini, lemon juice, and enough water to reach a drizzle-able consistency.
5. Divide the rice or quinoa between two bowls. Top with the roasted cauliflower, drizzle generously with the tahini dressing, and scatter over the parsley and pumpkin seeds.

Tip: This works just as well cold the next day — keep the dressing separate and add just before eating.

Nutritional Breakdown Per Serving (serves 2):

* Note: Nutritional values are approximate and may vary based on brand and exact ingredients used.