Tandoori Cauliflower with Indian-Spiced Quinoa

For the Tandoori cauliflower:

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

For the Indian-spiced quinoa:

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

For the yogurt sauce:

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

Optional garnish:

• cilantro chopped, handful