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Ingredients
Method
- 400g cauliflower florets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 60g chorizo crumbs
- 250g cooked quinoa
- 50g chopped sun-dried tomatoes
- 80g spinach leaves
- 90g Greek yoghurt
- ½ lemon, zest and cut into wedges
- Preheat the oven to 200C. Toss the florets in a bowl with the oil and paprika, season well and then spread onto a baking tray. Roast for 20 mins or until golden and tender. Meanwhile, fry the chorizo crumbs for 5 mins or until crispy, then scoop onto a plate and set aside.
- Add the cooked quinoa to the pan with the chorizo oils and stir in a splash of water. Heat through, then stir in the sun-dried tomatoes and spinach leaves. Leave to wilt for 2 mins, then stir through the cauliflower florets and divide between bowls. Mix the yoghurt and lemon zest in a bowl, then drizzle over the cauliflower and scatter with the chorizo. Serve with lemon wedges.
20 mins
2 serving
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