Curry Roasted Cauliflower Meal Prep

Instructions

1. Preheat the oven to 200°C / 392°F fan-assisted.
2. While the oven heats up, rinse the quinoa under cold water then add it to a saucepan and pour in the vegetable stock. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes, or until the quinoa has cooked.
3. Pick the florets off the cauliflower stalk and break them into bite-sized pieces. Transfer them to a roasting tray, drizzle over a generous splash of olive oil, sprinkle over pinches of salt and pepper, then scatter over the cumin seeds, coriander and turmeric. Give everything a mix, then roast for 10 minutes.
4. Meanwhile peel and dice the garlic cloves. Add the diced garlic and raisins to the roasting tray, give everything a mix and roast for 5 minutes.
5. Drain and rinse the lentils, slice the cherry tomatoes in half, dice the cucumber, then peel and dice the red onion. Add them to a mixing bowl along with pinches of salt and pepper and the juice from the lime. Give everything a stir, then leave to one side.
6. Before you build the mason jars, make sure the cauliflower and quinoa has cooled fully. Then roughly chop the mint and coriander leaves, discarding the stalks. Add 4 tbsp of vegan yoghurt to the bottom of a mason jar, followed by half of the chopped mint. Next add half of the cooked quinoa, half of the lentil salad and half of the roasted cauliflower with the raisins and garlic. Finally top with half of the fresh coriander and half of the mixed nuts and seeds. Repeat for the remaining mason jar.
7. Store the mason jars in the fridge for up to 48 hours and serve with freshly squeezed lime juice.