Roasted Cauliflower with Quinoa and Lentil Pilaf

Preheat the oven to 200ºC.

Bring a large pot of water to the boil, add the whole cauliflower and bring back to the boil then cook for 5 minutes. Carefully lift out and drain well then place on a lined baking sheet.

In a mortar and pestle, place the garlic cloves, cumin seeds and smoked paprika. Bash until you have a smooth paste. Add the olive oil and mix well. Spoon spiced oil over cauliflower and season generously with salt and pepper. Bake for 1 hour, loosely covering the cauliflower with foil after 30 minutes to prevent it over-browning.  

Meanwhile, place the lentils in a sieve and rinse well. Place the quinoa and stock in a saucepan and bring to the boil. Reduce the heat to a simmer, cover and let sit for 15 minutes or until liquid has completely absorbed. Remove the pot from the heat and let stand with the lid on for 5 minutes, then fluff up using a fork. 

Fry the diced onions in olive oil over a moderate heat until golden brown. Add the garlic and spices and fry for 1 minute. Add the quinoa and lentils and gently mix until well combined. Add the butter and stir until melted through. 

In a seperate frypan, dry fry the slivered almonds until golden brown. Add almonds, currants and season with salt and pepper. Serve pilau with a generous handful or chopped fresh coriander. 

In a fry pan, dry fry the pine nuts until golden brown. Once the cauliflower is golden brown, remove from oven and cut a cross into the top. Mix together all yoghurt ingredients and pour over roasted cauliflower. Sprinkle over toasted pine nuts and chopped fresh parsley.