Preheat the oven to 350º F/ 175º C. Place the walnuts on a baking sheet, and toast in the oven for about 10 minutes, or until they are lightly golden.
If you haven't yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment-lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
Quinoa: Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 3/4 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done, remove cover and let set for another 10 minutes to soak up the excess water. Fluff with a fork and set aside. (Or use this fail-proof Instant Pot Quinoa recipe)
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