Small handful shelled pistachio nuts – very roughly chopped
salt and pepper
Heat the oven to 200 Fan / 220 C / 425 F / Gas 7 and line a medium roasting tray/dish with greaseproof paper or a silicon mat
Cut the florets off the stalk of the cauliflower and break into small bite sized pieces. Put into a bowl then drizzle with a little olive oil and sprinkle in the garlic powder, dried mixed herbs, cumin, paprika, turmeric and some salt and pepper. Toss it all well together to coat the cauliflower.
Tip onto the baking tray and roast for 15-20 minutes until the florets are golden and just cooked but not too soft. Set aside to cool.
Cook the quinoa while the cauliflower is roasting - put the quinoa and vegetable stock in a small saucepan and simmer for 15-20 minutes till all the liquid has been absorbed. Stir occasionally.
Leave that to cool too once cooked then stir in the grated lemon zest, shredded basil and sliced spring onions. Check seasoning.
You can then start layering your jars - I started with a few spoons of quinoa followed by some halved cherry tomatoes, then the roasted cauliflower, some crumbled feta cheese, chopped pistachios and finally some diced red pepper
Layer it all up then pop in the fridge ready to grab and go the next day :)
Cook the quinoa at the same time as you're cooking the cauliflower - they take roughly the same amount of time and can be cooking and then cooling together!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/roasted-cauliflower-quinoa-salad/