1. Preheat your oven to 180C.
2. In a mixing bowl season the lemon & pepper cauliflower florets with 1Tbsp olive oil and a pinch of salt.
3. Arrange the seasoned cauliflower in a single layer on the prepared baking tray, and place in the oven to roast for 12 - 15 minutes.
4. In the meantime, empty the Moroccan vegetable tagine into a saucepan, stir in 1⁄2 cup water and cover with the lid.
5. Place the saucepan over a medium heat and gently bring to a simmer stirring occasionally for 8 – 10 minutes.
6. Once hot, arrange the falafel on top of the tagine mix in the saucepan and cover with the lid once more.
7. Place the saucepan over a low heat and let simmer for a further 5 minutes, then turn the heat off and let the pot stand until needed, leaving the lid on.
8. Spoon the quinoa into the microwavable dish and cover.
9. Place in the microwave on high for 2 minutes or until hot.(allow the quinoa to stand for 2 minutes before removing the cover as there may be some steam build-up)
10. When the lemon & pepper cauliflower florets are ready, remove them from the oven and carefully transfer them to a serving dish.
11. Tagine and falafels then add some roasted lemon & pepper cauliflower florets on the side and enjoy.

*If you don’t have a microwave, you can heat the quinoa by placing it in a steel sieve or steamer placed over a pot of boiling water. Cover with a lid and allow it to steam for 8 – 10 minutes. Just make sure the sieve or steamer doesn’t come into contact with the water at any point*