Delicious Plant-Based Harissa-Roasted Cauliflower & Quinoa Easy and Flavorful 
Ingredients:
1 large head cauliflower cut into florets
2 tablespoons (30ml) olive oil
2 tablespoons (30g) harissa paste adjust to taste
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
2 cups (300g) cooked quinoa
Optional add-ins: fresh cilantro chopped toasted almonds lemon wedges
Directions:
1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2 In a large bowl combine the cauliflower florets olive oil harissa paste cumin smoked paprika salt and black pepper.
3 Toss well to ensure all cauliflower is evenly coated in the harissa mixture.
4 Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
5 Roast for 20-25 minutes stirring halfway through until tender-crisp and slightly charred.
6 To assemble the bowls divide the cooked quinoa among serving bowls.
7 Spoon the hot harissa-roasted cauliflower over the quinoa.
8 Add optional cilantro almonds or lemon wedges.
9 Serve hot.
Recipe Information: Preparation Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Calories per Serving: 350 | Number of Servings: 4
