Hot Honey Cauliflower Quinoa Bowl

• Cauliflower(1)
• Tofu(400 g)
• Quinoa(200 g)
• Baby Spinach(120 g)
• Hot Honey(3 tbsp)
• Tahini(3 tbsp)
• Lemon(1)
• Olive oil(3 tbsp)
• Paprika(2 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)
• Roasted peanuts(40 g)optional

Method

1. 1

   Preheat the oven to 220°C. Cut {Cauliflower} into bite-size florets. Pat {Tofu} dry and tear or cut it into rough bite-size pieces. Rinse {Quinoa}.

   ~8 min

2. 2

   On a large tray, toss the {Cauliflower} and {Tofu} with {Olive oil}, {Paprika}, {Cumin}, {Garlic powder}, {Salt}, and {Black pepper} until well coated and spread out in a single layer.

   ~5 min

3. 3

   Roast for 22 minutes, turning once halfway, until the {Cauliflower} is tender with golden edges and the {Tofu} is lightly crisp.

   ~22 min

4. 4

   Meanwhile, add the {Quinoa} to a saucepan with 400ml water and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes until tender. Let it stand off the heat for 5 minutes, then fluff.

   ~15 min

5. 5

   Whisk together the {Hot Honey}, {Tahini}, juice of {Lemon}, and remaining {Olive oil} until smooth. Finely chop the {Fresh parsley}.

   ~5 min

6. 6

   Toss the warm {Quinoa} with the {Baby Spinach} so it softens slightly, then fold in the roasted {Cauliflower} and {Tofu}. Divide into bowls and finish with the dressing, {Fresh parsley}, and {Roasted peanuts} if using.

   ~3 min