Tandoori Cauliflower with Indian-Spiced Quinoa

For the Tandoori cauliflower:

• 1 teaspoon grapeseed oil or any cooking oil with a high smoke point
• 1 medium head cauliflower
• 1 cup PLAIN yogurt
• 1 tablespoon garam masala
• 1 tablespoon sweet paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh minced ginger
• 4 medium garlic cloves minced
• 1 teaspoon kosher salt

For the Indian-spiced quinoa:

• 1 ½ cups uncooked quinoa
• 3 cups water
• 1 3-inch stick cinnamon
• 2 whole cardamom pods
• 2 whole cloves
• 3 tablespoons coconut oil
• 1 onion diced
• ½ teaspoon mustard seeds
• ¼ teaspoon crushed red pepper flakes
• 2 medium cloves garlic minced
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• salt to taste

For the yogurt sauce:

• ½ cup leftover yogurt marinade
• ½ cup PLAIN yogurt
• 1 tablespoon freshly squeezed lemon juice

Optional garnish:

• Handful of cilantro chopped