Quinoa with roast cauliflower, leeks and a walnut crumb

Ingredients: 
1 small or 1/2 large cauliflower
2 leeks
3tbsp capers
350g quinoa
480ml vegetable stock
For the crumb:
2 slices bread
2tbsp walnuts
2tbsp parsley
2 cloves garlic
½ green chilli
Method: 

• Put the bread in a food processor with the walnuts, chilli, garlic and parsley and pulse into coarse crumbs
• Heat 2tbps olive oil in a frying pan and add the crumbs
• Stir for 4-5 minutes till crisp
• Pre-heat the oven to 200C
• Break the cauliflower into florets
• Put them in a roasting tin with 1tbsp of olive oil
• Roast for 10 minutes
• Meanwhile cook the quinoa by bringing it to a boil with the vegetable stock
• Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, which should take around 15 to 20 minutes. Fluff with a fork.
• Slice the leeks and saute with 1tbps olive oil
• After 5-6 minutes add the capers and saute for another 2-3 minutes
• Add the cauliflower and quinoa and season well
• Serve with the crumbs on top

Original Source: 
Izzy Silvester