Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 2 baking trays with parchment or silicon mats
Scrub or peel the carrots and lay onto one of the baking trays
In a small bowl mix together the syrup, thyme, oil and salt and pepper and brush over the carrots, coating each carrot well. Put the carrots in the oven for 15 minutes. Don't wash your small bowl or brush yet!
Meanwhile remove the outer leaves from the cauliflower but leave the stalk in tact - this holds the cauliflower steaks together!
Stand the cauliflower upright on your cutting board and using a large sharp knife cut thick 'steaks'. I cut mine about 1 inch (2 1/2 cm) thick. The smaller outer florets will probably crumble off - I just roast those alongside the steaks!
Lay the steaks and smaller florets onto the other baking tray and in the small bowl put the lemon juice, chopped rosemary, garlic powder, turmeric, cumin, salt and pepper
Brush each steak and floret with this mixture, coating well then pop in the oven when the 15 minute timer is up on the carrots
Cook both the carrots and cauliflower for 35 minutes
While they're both roasting, cook the quinoa
Put the quinoa, vegetable stock and salt in a medium saucepan, bring to the boil and simmer for 10-15 minutes until all the water has evaporated and the quinoa is plump and soft
Fluff with a fork, stir in the spring onions and put a lid on the pan to keep warm while the veggies finish roasting
Serve everything in warmed bowls
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/roast-carrot-and-smoked-quinoa-salad-with-cauliflower-steaks/