Preheat oven to 200°C / 400°F / Gas Mark 6. Line an oven tray with baking paper.
To make Roast Cauliflower, place oil, spices, juice and salt in a bowl and toss the cauliflower florets in. Place the coated cauliflower florets on your lined oven tray - then cook in oven for 30-35 minutes. You'll know the roasted cauliflower is ready when it is golden and crispy on the edges.
Meanwhile, heat oil in a saucepan over medium to high heat. Add onion and cook for 3-5 minutes or until softened. Add ginger, coriander stems and curry powder and cook for 1 minute, or until fragrant. Add quinoa, coconut milk and stock. Simmer over low heat for 10 minutes. Remove from heat. Stir through rocket leaves and season with sea salt.
Divide the quinoa in two bowls. Top both with cauliflower. Decorate the dish with a nice dollop of yoghurt and a sprinkle of fresh coriander leaves before eating. Enjoy!
Notes
To make this recipe dairy-free: Omit yoghurt and drizzle with 1 teaspoon of tahini istead.