Method
Preheat the oven to 220°C (425 F). Wash the cauliflower. Remove the florets from the stalk and place them in a bowl. Melt the coconut oil in a small saucepan if necessary and sprinkle it over the cauliflower florets. Press the garlic into the bowl, add the black pepper, salt, cumin and curry powder and toss to combine. Transfer this mixture to a parchment-lined baking sheet and place it in the preheated oven. Bake for 25 minutes, having a look every so often to make sure the cauliflower doesn’t brown too quickly. Meanwhile, cook the quinoa according to the package instructions, drain and allow it to cool. Remove the pit from the avocado, use a spoon to remove the flesh and chop into pieces. Drain the sundried tomatoes and chop finely. Next, make the sauce by squeezing the juice from half the lemon, combining all the ingredients in a bowl and whisking to combine fully.