This dish makes a great, speedy supper – but also works for a nourishing packed lunch.

Serves 4

Ingredients

1 large cauliflower

200g dried quinoa

1 tsp allspice (or, ½ tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves)

1 tsp smoked paprika

100g kale, chopped

½ red onion, diced

Juice ½ lemon

100g Greek style vegan cheese

Handful pomegranate seeds

Handful parsley, chopped

Olive oil

Salt & pepper

Method

Preheat the oven to 200°C and line a baking sheet with baking paper.
Remove the leaves from the cauliflower, and chop in half. Chop off the florets, and remove the inner core. Place the florets in a food processor, and blend for half a minute, until broken down. The consistency should resemble couscous grains, rather than being broken down to a paste.
Pour the cauliflower into a mixing bowl, drizzle with olive oil, and season with salt and pepper. Add the spices and toss to coat. Spread the cauliflower evenly over the baking tray in a thin layer, and place in the centre of the oven. Roast for 10-12 minutes, until lightly brown and toasted. Shake the baking tray half way through cooking.
Meanwhile, cook the quinoa according to packet instructions, simmering on a low heat for approximately 8-10 minutes.
While the cauliflower is cooking, place the chopped kale on another baking sheet, drizzle with olive oil and bake in the oven for 5-8 minutes. Keep an eye on it to ensure it does not burn.
Allow the cauliflower to cool slightly, before mixing with the quinoa. Add the diced red onion and baked kale, squeeze through the lemon juice, and toss together.
Divide into plates or lunchboxes, and top with the crumbled feta, pomegranate seeds and chopped parsley.