Rinse quinoa under cold water until the water runs clear — this removes the bitter saponin coating.

In a saucepan, heat a few drops of oil over medium heat. Add cumin seeds if using and let them splutter for 30 seconds.

Add rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until all water is absorbed.

Remove from heat and let it rest covered for 5 minutes. Fluff with a fork before serving.

Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper.

In a large bowl, whisk together yogurt, chole masala, kashmiri chilli powder, turmeric, ginger-garlic paste, oil, and salt until smooth.

Add cauliflower florets and toss well until every piece is coated. Let it sit for 10 minutes if you have time — even a short marinate makes a difference.

Spread florets in a single layer on the baking tray. Don't crowd them or they'll steam instead of roast.

Roast for 20–22 minutes, flipping halfway, until the edges are golden and slightly charred. The florets should look a little caramelised at the tips.

Whisk yogurt in a bowl until smooth.

Stir in chopped mint, coriander, roasted cumin powder, black salt, and regular salt.

Add water one tablespoon at a time if the raita is too thick — it should be pourable but not watery.

Taste and adjust salt. Refrigerate until ready to serve.

Spoon a generous portion of quinoa into each bowl as the base.

Arrange roasted cauliflower florets on top.

Drizzle mint raita over the bowl — be generous, it's the best part.

Add sliced red onion, a squeeze of lemon, a pinch of chaat masala, and fresh coriander if using.

Serve immediately while the cauliflower is still warm.