Warm Roasted Cauliflower and Quinoa Salad

Heat oven to 200ºC/180ºC fan/gas mark 6.
In a saucepan, add the olive oil and put the mustard seeds and coriander seeds in to ‘pop’ and release the fragrance.
Add the red pepper flakes and ground cumin, stir to combine and set aside.
Take the cauliflower and cut into ‘steaks’, about 2cm thick.
In a low sided roasting dish, place a little olive oil, spread it around the dish and place over the hob (you may need to use two rings).
When oil is hot, put the quinoa into the dish and stir until it pops. Remove from heat immediately.
Add the cauliflower steaks to the popped amaranth, and pour over the oil, mustard and coriander seeds mix
Place in the oven and roast the dish for around 30-40 minutes, turning eve-ry 15 minutes until cauliflower is tender, but not mushy
Remove from the oven, toss around and then portion onto your plates. Sprinkle over the pomegranate seeds, (almonds if you are having them), lemon juice and parsley, and you are ready to enjoy!