Curry Roasted Cauliflower Meal Prep

This is a meal you can make in advance for when hunger hits. We spice our roasted cauliflower with cumin, coriander and turmeric, and serve it with quinoa and salad

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. Put the quinoa into a saucepan and pour in the vegetable stock. Bring to the boil, then lower the heat, cover and simmer for about 15 minutes, or until the quinoa has cooked.

   
2. 2

   Transfer the cauliflower to a roasting tray, drizzle with a generous splash of olive oil, sprinkle over pinches of salt and pepper, then scatter over the cumin seeds, coriander and turmeric. Give everything a mix, then roast for 10 minutes. Add the garlic and raisins to the roasting tray, give everything a mix and roast for a further 5 minutes.

   
3. 3

   Combine the lentils, cherry tomatoes, cucumber, red onion, pinches of salt and pepper and lime juice in a bowl, and leave to one side.

   
4. 4

   Make sure the cauliflower and quinoa have cooled fully. Put 4 tablespoons of vegan yoghurt in the bottom of a mason jar, followed by half the chopped mint. Next add half the cooked quinoa, half the lentil salad and half the roasted cauliflower with the raisins and garlic. Finally top with half the fresh coriander and half the mixed nuts and seeds. Repeat for the remaining mason jar. Store the jars in the fridge for up to 48 hours and serve with extra freshly squeezed lime juice.