Roast cauliflower, kale and goat’s cheese salad

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets (with the leaves) and onion on a roasting tray and drizzle with oil. Season with salt and pepper, the roast for 25 minutes until crisp and tender.
2. Meanwhile, put the quinoa in a very large saucepan and cover generously with water. Set over a medium heat, bring up to a simmer and cook for 20 minutes until tender. Add the kale for the last 3-4 minutes. Drain and set aside
3. In a small bowl, whisk the 4 tbsp olive oil with the lemon juice and zest, parsley and coriander, then season to taste. Put the cooked veg and quinoa into a large mixing bowl, add the pomegranate seeds and crumbled goat’s cheese, then toss together with the dressing. Serve straightaway.