A delicious recipe by Vicky Foord. 

serves 2 I prep 15 min I cooking time 20 min  

Ingredients:  

• 1 large cauliflower, trimmed and broken into florets (anti-inflammatory ingredient 1)  
• 1 tablespoon Extra Virgin Olive Oil (anti-inflammatory ingredient 2) 
• ½ cup uncooked quinoa  
• 1 teaspoon cumin (anti-inflammatory ingredient 3) 
• 1 tablespoon ground turmeric  
• 2 cups coriander, finely chopped  
• 1 cup flat-leaf parsley, finely chopped  
• salt and cracked pepper  
• ½ cup Greek-style yoghurt  
• 1 garlic clove, crushed  
• 2 tablespoons freshly squeezed lemon juice 

Method: 

1. Preheat oven to 200°C or 180°C (fan-forced).  
2. Rinse quinoa under cold water. In a medium saucepan, add ½ cup quinoa and 1 cup water and bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes or until most of the liquid has been absorb. Set aside to cool. 
3. Meanwhile, toss the cauliflower florets, oil and spices together in a large bowl. Spread out evenly on a baking tray and roast in the oven for approximate 15-20 minutes or until cauliflower is tender.  
4. To make the dressing, mix yoghurt, garlic and lemon juice together in a medium bowl.  
5. Combine roasted cauliflower, quinoa, coriander and parsley together in a large bowl. Season with salt and pepper and serve with a drizzle of yoghurt dressing.