Turmeric & lemon cauliflower bowl

• cauliflower↗650g g

  cut into florets

• olive oil↗4 tbsp tbsp
• ground turmeric↗2 tsp tsp
• cumin seeds↗2 tsp tsp
• kale↗125g g

  stalks removed, roughly chopped

• lemon↗1

  juiced

• cooked quinoa & lentils250g pouch g
• coconut yogurt↗4 tbsp tbsp
• mixed seeds3 tbsp tbsp

  (we used hemp, sunflower and pumpkin)

Step-by-step instructions

1. 1

   Heat the oven to 190C/180C fan/gas 6. Tip the cauliflower florets and any leaves into a large bowl, then drizzle over 2 tbsp of the olive oil. Toss with the turmeric and cumin seeds along with some salt and pepper, then spread out over a baking tray lined with baking parchment. Roast for 25-35 mins until golden and tender.

2. 2

   After 10 mins, tip the kale into a large bowl and massage in the remaining oil and some seasoning. Spread out over a large baking tray and bake for the final 10 mins, or until crisp. Cool on the tray. Squeeze the lemon juice over the cauli.

3. 3

   Cook the quinoa and lentil mix following pack instructions, then divide between two bowls. Top with the cauliflower, kale, coconut yogurt and seeds. Leftovers will keep chilled for up to four days.