Step 1: Prepare the Cauliflower

• Preheat your oven to 200°C (390°F).
• Cut the cauliflower into thick slices, ensuring they stay intact for roasting.

Step 2: Make the Marinade

• In a small bowl, mix together the honey (or maple syrup for a vegan option), olive oil, sweet smoked paprika, garlic granules, chili flakes, salt, and pepper.
• Brush the marinade generously over the cauliflower slices, ensuring they are fully coated for that sticky, smoky flavor.

Step 3: Roast the Cauliflower

• Place the cauliflower slices on a lined baking tray.
• Roast in the preheated oven for 30-35 minutes, turning once halfway through. The cauliflower should be golden and slightly charred around the edges, giving it a deep, smoky flavor.

Step 4: Prepare the Green Goddess Dressing

• While the cauliflower is roasting, prepare the Green Goddess Dressing.
• In a blender, combine the avocado, coriander, basil, green part of the spring onions, lemon juice, olive oil, salt, pepper, and a small dash of water.
• Blend until smooth and creamy, adjusting the consistency with water as needed. You want the dressing to be thick but pourable.

Step 5: Prepare the Quinoa & Pea Salad

• In a large bowl, combine the cooked quinoa, peas, finely chopped white part of the spring onions, parsley, olive oil, lemon juice, salt, and pepper.
• Toss everything together until well combined. This salad adds freshness and texture to the dish.

Step 6: Assemble the Dish

• To serve, divide the quinoa and pea salad into bowls.
• Place the roasted cauliflower slices on top.
• Drizzle generously with the Green Goddess Dressing.
• Serve immediately and enjoy your nutrient-packed meal!