Add a touch of spice to your dinner with this simple bake. 


  • 2 tbsp quinoa, rinsed

  • 1/2 cauliflower chopped into florets

  • 1/4 brown onion finely diced

  • 2 tbsp natural cashews, chopped

  • 1 tsp curry powder

  • 1/2 tsp ground turmeric

  • 1/2 tsp ground cumin

  • 1/4 cup fresh parsley leaves, chopped

  • 1 tsp extra virgin coconut oil 

  • 1 cup spinach

  • Cumin yoghurt dressing

  • 1/2 lemon juiced

  • 1 tbsp Greek yoghurt 

  • 1/2 tsp ground cumin 


  • 1.

    Preheat a fan-forced oven to 180C.

  • 2.

    Begin by cooking the quinoa according to packet instructions.

  • 3.

    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.

  • 4.

    Roast mixture for 15 minutes or until the cauliflower is crispy and brown on top.

  • 5.

    Add the cooked quinoa and spinach and put back in the oven for a further 5 minutes.

  • 6.

    In the meantime, mix the yoghurt with the lemon and cumin.

  • 7.

    Serve the bake with the cumin yoghurt and parsley.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 355kj
  • Fat Total 16g
  • Saturated Fat 7g
  • Protein 16g
  • Carbohydrate 45g
  • Sugar 10g
  • Sodium 139mg

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.

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Exclusive recipe from 28 by Sam Wood.

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