Add a touch of spice to your dinner with this simple bake.
Preheat a fan-forced oven to 180C.
Begin by cooking the quinoa according to packet instructions.
Combine all other ingredients for the bake, except spinach, in a large baking dish and toss well until the cauliflower is evenly coated in spices and coconut oil.
Roast mixture for 15 minutes or until the cauliflower is crispy and brown on top.
Add the cooked quinoa and spinach and put back in the oven for a further 5 minutes.
In the meantime, mix the yoghurt with the lemon and cumin.
Serve the bake with the cumin yoghurt and parsley.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Exclusive recipe from 28 by Sam Wood.
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