Roasted cauliflower with fennel and quinoa

• cauliflower↗1 large

  large or 2 small, separated into florets

• fennel seeds1 tbsp tbsp
• coriander seeds↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• red onion↗1

  sliced

• pepper↗2

  (mix of red, yellow or orange), sliced

• zucchini1

  cut lengthwise in half, core removed and sliced

• garlic clove↗1 small

  small, chopped

• lemon↗1

  juice and zest

• yogurt↗4 tbsp tbsp
• quinoa↗250g g

  cooked

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and spread on a surface to allow excess moisture to evaporate.

2. 2

   Grind the fennel and coriander seeds in a mortar, mix them with smoked paprika and a pinch of seasoning. Place the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle the spice mixture. Toss the florets until fully coated.

3. 3

   Spread the florets on a baking sheet, spacing them apart. On a separate sheet arrange the red onion, pepper and zucchini, drizzle with the remaining oil and bake both trays for 30‑35 minutes, turning halfway through, until evenly browned and partially crisp.

4. 4

   Mix the garlic with lemon juice and add to the yogurt, thinning with a little water if needed. Add the roasted onion, pepper and zucchini to the cooked quinoa, together with lemon zest and a pinch of salt.

5. 5

   Place the quinoa salad on a plate, then top with the cauliflower florets. Drizzle with the garlic yogurt.